tag:blogger.com,1999:blog-2405633513402883204Thu, 17 Aug 2017 07:00:06 +0000RestaurantBostonWine Reviewsrestaurant reviewsjapaneseWine StoresSakerantcontroversyholidayseafoodFood EventsustainabilityCambridgeSpain Wineswine eventItaly WinescocktailsspiritsCharitybloggingFoodchefCalifornia Winesitalian cuisineBook reviewswineryFrance WinesWine EducationhistoryStoneham SunSomervilleSake ReviewsdessertsFood MarketPortugal WinessherryRecipecookingStonehammagazinecheesetop tenWine newsBakerymeatwhiskeynorth endrestaurant goingBurlingtonnewsNorth AndoverbrunchlawhealthNew York CitySauguschampagnecontestlas vegaswbwArlingtonwine pairingsReadingNew York winesSouth Africa WinesbeerspainMedfordspain vacationWine tastingwine salesArgentina WinesOregon WinesconsumersGreece Winesconferencecookbooksdistilleryfarmingnew year's evesparkling winesvermontBrooklineMassachusetts WineschocolatemusicsciencewinemakingWalthamWinchesterNew Hampshireconcordnewtonsushiciderthanksgivingsalemwine marketingMainerosesteakhouseOregonmexican cuisinebreakfastnewton lower fallsportSSBAbourbonbrewerydorchesterfictionmelroseConnecticutItalyalcoholbraintreerumBedfordFrancetastecampChile WinesWineinterviewbelmontWoburnaustria winestravelvalentine's dayvodkalincolnWakefieldalsaceboston restaurant weeksena15AndoverArticlesIce CreamIsrael winesauthordessertfruitpollvegetablesMassachusettsgrapespaso roblessena14winerieswomenPizzabraziliancanadachinadonutsebookfinger lakesteatelevisionwinemakerRhode islandcachacageorgia winesnewspaperwine writingMaldenNew Yorkbwe17christmasmezcaltequilaBeverlyboston wine expothaiartchinese cuisinefood newsjamaica plainkentuckytwitterirelandorganic winepinot noirwine auctionwine book clubCanada WinesPeabodybutcherdining servicegreek cuisineibss12legendscotchsportsst. patrick's dayPortugalSeattleUruguay Winesbook storebusinessdessert wineibss13long islandmothers dayneedham201020142015Wine Review Ratingsanniversarycape codeasterhudson valleymexicoorganic foodpinotageporkrye20132016casinochestnut hillcocktaillambportsmouthsan franciscospiritwellesley200920112012Wine Pricesbarbbqcandychianti classicosandwichscotlandwashington winesAustralia WinesDanversaquaculturebiodynamic winechinatownindian cuisinelynnlynnfieldvermouthgermany winesgreek winesipswichmeadperuvian cuisinevermont wines2008Gamesanimalchina winescity recommendationsethicsfather's dayhalloweenhybridlexingtonlocal winelouisvillenew englandnova scotiaportlandwine storexmasAuctionLebanonallergyboxed winecaliforniacateringcookiesdancefood truckhinghamhotelnaticknon-alcoholic drinksprovincetowntheateruruguayBaijiuChelseaChileHungary Winesawardbrazil winescharlestowndiscountecofriendlyeverettice winejapankorealiquerlouisianamardi grasmarylandmovie reviewphillipinespoetryquebecrecipessalmonsena17shoppingtorontovietnamesevirginiavirginia wineswbcActonBWE16BaconEating HabitsMalbecNew Zealand WinesNorth Shore Winersalaskacaviarchildrencroatiacyprus winesenvironmentfood processingfood safetygingloucesterhawaiikoreankosherlanguageliqueurnewburyportnewportpatio diningquincyslovenia winessocial mediasodaswitzerland winessyrahterroirunited kingdomwaylandwestwoodwine bloggers conferencewine importersAustraliaBonardaBulgaria WinesSangriaSouth AfricaTewksburyVancouverallstonarmeniaasia winebeautybiographybosttonbrightonburgercelebritydedhamdietfoxborogreenhumorjewishmadeiramarchmexico winemilkmiltonnantucketnorwaypalate presspembrokepiscopoultryprovidencered soxrieslingshirleysnackstexas wineswilmingtonwine personalitywine tourism20072017IntroductionKitteryMansfieldSake japaneseSt. CroixVenezuelaadvertisingapplebordeauxbritaincoloradocondimentethopiafloridaframinghamgardeninggrillingicelandinsectsjobsmalaysiamallorcamiddletonmontrealnorth carolinaperupetite sirahpetspotatosaintsshochushort storytaiwanunited stateswalpolewaterburywestboroughwhite winewild gamewine barwine cellaryarmouthportBoholidayChelmsfordDEnglandFall RiverGermanyGhanaGreat BritainHaitiHereIndiaIsraelLinksLodi winesLuxembourg WinesMedfieldNew ZealandPittsburghRhode island winesRomania WinesSENA16Sake. japaneseSardiniaSingaporeSlovakiaUtahVirtual Restaurant TastingWine TagsWine quotesWinesalabamaamesburyarizona winesbeijaberkshiresblind tastingbotanybrazilbuffetcambodiacamecape codecape verde winescavachenin blancclothingcubacyprusdesigndindlw13ethiopiaetiquetteeventfamilyfermentationfinlandgarlicgeorgiaglassesgrappaguest postheathhuntinghyde parkinuititunes appleelos angelesmarlboromartha's vineyardmichiganmillburyminnesotamississippimissourimoldova winesmoroccomuseumnatural winesniagaranorwoodnutritionnutsokinawaolive oilotbnpancakespassoverpersian cuisinephilosophypiepolandrabntradioramenreligionroslindalerussiasaladshelburnesicilysmokingsoviet unionsturbridgesudburyswedentexastippingtopsfieldtunisiatyngsborovalley patriotvarietalsvideoviticulturewashingtonwatertownwebsitewest concordwest newtonwine labelwine spectatorThe Passionate FoodieSharing My Passion for Good Food, Wine, Saké &amp; Spirits.
Come Join Me and Satisfy Your Hunger and Thirst.http://passionatefoodie.blogspot.com/noreply@blogger.com (Richard Auffrey)Blogger4205125tag:blogger.com,1999:blog-2405633513402883204.post-6921411621522093557Thu, 17 Aug 2017 07:00:00 +00002017-08-17T03:00:06.262-04:00BostonCambridgechefRestauranttequilaThursday Sips & NibblesI am back again with a new edition of <b>Thursday Sips &amp; Nibbles</b>, my regular column where I highlight some interesting, upcoming food &amp; drink events.<br />**********************************************************<br /><b>1)&nbsp;<a href="http://www.vialecambridge.com/">Viale</a></b>, Cambridge’s modern-Italian restaurant, is introducing a signature hand-made pasta <b>Brunch Menu</b>, elevating the typical avocado toast with innovative pasta options. Executive Chef/Co-Owner <b>Greg Reeves</b> is looking to give his guests an authentic Italian feel while enjoying the popular weekend meal, using fresh, house-made pasta options and seasonal, locally sourced ingredients.<br /><br />“<i>People have a stigma that pasta has to be filling or too heavy for certain meals, and when I was creating the menu for our brunch options, my main goal was to prove that wrong. You most certainly can incorporate a fresh, hand-made pasta option into a classic brunch dish, and I think guests will try these dishes and stop carb-shaming,</i>” said <b>Chef Reeves</b>. <br /><br />Viale’s Pasta Brunch Menu includes:<br /><b>Chocolate Fettucini </b>(peanut butter, coconut, and brown butter puffed rice) $12<br /><b>Duck Egg Carbonara</b> (bucatini, pancetta, and a poached duck egg) $17<br /><b>Ricotta Cavatelli </b>(chanterelles, Georgia peas, and basil pesto) $16<br /><b>Potato Gnocchi</b> (wild boar bolognese, grana, rosemary) $17<br /><br />Still seeking adventure without the pasta? Enjoy unique twists on brunch staples such as <b>Eggs Benedict</b> with North Country bacon, egg, ricotta, and grana ($13), <b>Crispy Duck &amp; Buckwheat Crespelle </b>with fried eggs, and roasted corn ($14), and the <b>Brunch Burger </b>with North Country bacon, fried egg, provolone, Russian dressing, and French fries. <br /><br />Let the pasta balance out one of Viale’s hand-crafted cocktails like <b>Prosecco Correcto</b> with grappa di moscato, muscat grape shrub, grapefruit, prosecco, lavender ($12), <b>School’s Out </b>with earl grey montenegro, gin, orchard apricot, peach puree, lemon, becherovka ($12), and <b>Victim of Venus </b>with blueberry infused cocchi rosa, vodka, amaretto, lemon, creme de violette ($12). <br /><br />To make a reservation, please call (617) 576-1900. <br /><b><br /></b><b>2) <a href="http://puritancambridge.com/">Puritan &amp; Co.</a></b> Chef/Owner <b>Will Gilson</b> and fellow chef friends will be joining forces to pay homage to one of Cambridge’s culinary legends, <b>Julia Child</b>. On Thursday, August 24th, at 6:30 p.m., Puritan &amp; Co.’s Will Gilson alongside other local chefs will celebrate the life and culinary adventures of one of the culinary world’s greatest heroes, Julia Child, with a family-style menu inspired by her classic recipes. <br /><br />Each chef will prepare one course inspired by his or her favorite Julia Child recipe- offering guests a unique, collaborative dining experience. Contributing to the evening’s meal will be <b>Leo Asaro </b>of <b>Tico</b>, <b>Dave Bazirgan</b> of <b>Bambara</b>, <b>Kevin O'Donnell</b> of <b>SRV</b>, <b>Shaun Velez</b> of <b>Deuxave</b>, and <b>Ellie Wallock</b>, <b>Puritan &amp; Co</b>. <br /><br />This dinner will be seated in a communal style at larger tables with each dish served individually. Carafes of wine on each table will be kept full for all to share with Puritan and Co.’s full wine and cocktail list available for purchase. <br /><br />Tickets cost $95 and can be purchased at https://www.eventbrite.com/e/julia-child-dinner-tickets-36412206891?aff=es2<br /><br /><b>3)</b> On Sunday, August 20th, <b><a href="http://www.babbopizzeria.com/">Babbo Pizzeria e Enoteca</a></b> will transport guests to their Nonna’s kitchen for a classic <b>Italian Sunday Supper</b>. The multi-course meal will cost $40 per person with an additional wine pairing available for $20. A 5 and 7 p.m. seating are available and walk-ins/reservations will be accepted. <br /><br />The menu will include:<br /><b>1st course</b>:<br />Tomato Bruschetta (Mozzarella di Bufala with Prosciutto di Parma)<br /><b>2nd course</b>:<br />Zucchini alla Parmigiana (Escarole and Beans)<br /><b>3rd course</b>: <br />Crema al Mascarpone with Frutta di Bosco<br /><br />To make reservations, please contact (617) 421-4466<br /><br /><b>4)</b> Chef/Owner <b>Michael Schlow</b> and the <b><a href="http://www.ticoboston.com/">Tico Boston</a></b> team invite guests to a unique experience with a choice between two featured<b> Casamigos cocktails </b>paired with light bites and mingling. On Tuesday, September 12th, from 6:30pm-9:30pm, Tico will be hosting a unique experience featuring Casamigos Tequila cocktails, light bites, and sit-down, family-style dinner. <br /><br />The evening will include a welcome reception featuring passed appetizers and a Casamigos cocktail; followed by an educational component; and will finish with a delicious family-style dinner. The Casamigos brand ambassador will share the history of tequila. 1oz pours of Blanco, Reposado, and Anejo will be sampled and sipped.<br /><br />After the educational component a family style dinner will be served highlighting guests favorite menu items of the moment. The event is limited to 25 guests to keep everyone involved and attended to during the educational aspect.<br /><br />Tickets to the 21+ event cost $55 (this does not include taxes, gratuity, or additional beverages) and can be purchased via the Eventbrite at https://www.eventbrite.com/e/casamigos-night-tickets-36965307229http://passionatefoodie.blogspot.com/2017/08/thursday-sips-nibbles_17.htmlnoreply@blogger.com (Richard Auffrey)0tag:blogger.com,1999:blog-2405633513402883204.post-3668410767900670845Mon, 14 Aug 2017 13:26:00 +00002017-08-14T09:26:44.730-04:00bloggingcontroversyrantRant: Food/Drink Writers of Color"<i>So I guess this is where I tell you what I learned - my conclusion, right? Well, my conclusion is: Hate is baggage. Life's too short to be pissed off all the time. It's just not worth it. Derek says it's always good to end a paper with a quote. He says someone else has already said it best. So if you can't top it, steal from them and go out strong. So I picked a guy I thought you'd like. 'We are not enemies, but friends. We must not be enemies. Though passion may have strained, it must not break our bonds of affection. The mystic chords of memory will swell when again touched, as surely they will be, by the better angels of our nature."</i><br />--<b>American History X</b><br /><b><br /></b>With the tragic events unfolding in Charlottesville, Virginia, the hate that is spewing from ignorant racists, the violence that has led to death and numerous injuries, we need to stand united against the forces that seek to divide our country. We need to embrace diversity, opening our minds to new ideas, and to eliminate our biases and prejudices. Embracing diversity will only make us better human beings. And don't we all want to be better people?<br /><br />As a tiny contribution to this issue, I want to once again showcase local people of color who blog/write about food &amp; drink. I previously highlighted <b><a href="http://passionatefoodie.blogspot.com/2008/03/women-wine-and-internet.html">women who blog about wine</a></b>, and it has been an extremely popular post. It helped to bring to the forefront all the valuable contributions and unique voices of these bloggers. Now, I want to expand the scope and highlight the unique viewpoints from people of color as well. I have done this before but I think on light of recent events, it would benefit us all to post about it again.<br /><br />I've been blogging about food and drink in the Boston area for almost twelve years, and the vast majority of bloggers I've seen at local events have been white. I've spoken about this before, stating we need to find ways to attract more people of color to these events. An initial step would be to identify those people of color who blog, to showcase their talents. This could be a motivation for other people of color to get involved and start blogging too. It will also present blogs with different voices, a way for all of us to expand our own experience and knowledge. <br /><br />The following is an initial list of people of color, living in Massachusetts, who blog/write about food and/or drink. This is by no means a comprehensive list but provides a starting foundation. Check out these food &amp; drink blogs and I am sure you will like what you find. If you are or know of any other local people of color with food &amp; drink blogs that are not on this list, please have them send me their info, including their name, URL and a brief description of their blog, and I will add them to the list.<br /><br />Embrace diversity!<br /><div><br /></div><b>Bianca</b>&nbsp;of&nbsp;<b><a href="http://www.confessionsofachocoholic.com/">Confessions Of A Chocoholic</a></b><br /><br /><b>Chanie</b>&nbsp;of&nbsp;<b><a href="http://www.lifebyzen.com/">Life By Zen</a></b>: C<i>hanie shares her adventures and experience with delicious foods, drinks especially great wines, and life in Boston. She cooks and is always testing new recipes or looking for fun foods but prefer to talk about her food adventures and dining experiences</i>. <br /><br /><b>D.</b> of <b><a href="http://www.dgrubs.com/">A Little Bit About A Lot Of Things</a></b>: This is a food and lifestyle blog. D has been been writing since 2010 and her photos have appeared in Boston Magazine, Boston Common, Thrillist, BostInno and others. <br /><br /><b>Fiona</b> of <b><a href="http://gourmetpigs.blogspot.com/">Gourmet Pigs</a></b>; <i>Gourmet Pigs was started in Los Angeles in 2007 and Fiona moved to Boston in 2014. The blog reviews restaurants, bars, and events in the two cities and wherever she travels to around the globe</i>. <br /><br /><b>Georgina</b> of <b><a href="http://notesonlifestylebygeorgina.com/">Notes On Lifestyle By Georgina</a></b><br /><br /><b>Jacqueline</b> of <b><a href="http://jacquelinechurch.pressfolios.com/">Culinary Consulting</a></b><br /><br /><b>Jen</b> of <b><a href="http://www.tinyurbankitchen.com/">Tiny Urban Kitchen</a></b><br /><br /><b>Korsha</b> of <b><a href="http://korshawilson.weebly.com/">Korsha Wilson</a></b><br /><br /><b>Kristina</b>&nbsp;of&nbsp;<b><a href="http://www.appetite-for-instruction.com/">Appetite For Instruction</a></b><br /><br /><b>Lisa</b> of <b><a href="http://www.analisamendmentblog.com/">Anali's Next Amendment</a></b>: Lisa writes about life, food and current events. She’s been blogging since 2006 and is a freelance writer and attorney. She regularly writes for <b><a href="https://www.legalzoom.com/authors/lisa-c-johnson">LegalZoom</a></b> and manages <b><a href="https://www.facebook.com/freeyogaboston">Free Yoga Boston</a></b>. She’s also an organizer and contributing editor at <b><a href="http://kwanzaaculinarians.com/">Kwanzaa Culinarians</a></b>, where recipes and food stories from the African Diaspora are shared.<br /><br /><b>Markeya&nbsp;</b>of&nbsp;<a href="http://www.travelingfoodie2006.com/" style="font-weight: bold;">Traveling Foodie In 4" Stiletttos</a><br /><b><br /></b><b>Tiffany </b>of<b>&nbsp;</b><b><a href="http://thefabempire.com/category/bostonfab/">The Fab Empire.com</a>: </b><i>Tiffany is&nbsp;the Boston Editor of The Fab Empire, a lifestyle blog that caters to up and coming urban professional featuring notable people, events, eateries, nightlife and entertainment throughout the country</i>.<br /><br /><b>Vanessa</b>&nbsp;of <b><a href="http://withoutameasuringcup.com/">Without A Measuring Cup</a></b><br /><br /><b>Yaimani</b>&nbsp;&amp; <b>Yadira</b>&nbsp;of&nbsp;<b><a href="http://www.thetworiveras.com/">The Two Riveras</a></b>; <i>We write with simple honesty on food, travel, sisterhood, current obsessions and the simple joys of life. Follow us as we share photos, stories and pieces of our adventures from Boston and beyond.</i>http://passionatefoodie.blogspot.com/2017/08/rant-fooddrink-writers-of-color.htmlnoreply@blogger.com (Richard Auffrey)2tag:blogger.com,1999:blog-2405633513402883204.post-4904026443482235182Thu, 10 Aug 2017 13:15:00 +00002017-08-10T09:15:50.999-04:00BostonCambridgeholidayRestaurantThursday Sips & NibblesI am back again with a new edition of <b>Thursday Sips &amp; Nibbles</b>, my regular column where I highlight some interesting, upcoming food &amp; drink events.<br />**********************************************************<br /><b>1)</b> A <b>Jack's Abby Beer Social</b> will be held on Tuesday, August 15, from 7pm-9pm, at <b><a href="http://tavolopizza.com/">Tavolo Ristorante</a></b>. They will be showcasing five beers from <b><a href="https://jacksabby.com/">Jack's Abby</a></b>. Tickets get you a Jack's Abby beer glass and small pours of each beer, each served with a tasty pairing from the Tavolo kitchen. At the end they'll give you a full pint of whichever beer was your favorite. The event starts at 7 pm but please arrive a few minutes early to check in and get comfortable.<br /><br />Limited space available so sign up soon! <br /><br />Tickets are $40 and available through <b><a href="https://www.eventbrite.com/e/jacks-abby-beer-social-tickets-36523750521?aff=utm_source%3Deb_email%26utm_medium%3Demail%26utm_campaign%3Dnew_event_email&amp;utm_term=eventname_text">Eventbrite</a></b><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-d5j722esYzs/WYMviHKog1I/AAAAAAAAVeM/_8zrj8WfelMrdPDgnzo6eXqPLYm9c2-SwCLcBGAs/s1600/IMG_3539.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://4.bp.blogspot.com/-d5j722esYzs/WYMviHKog1I/AAAAAAAAVeM/_8zrj8WfelMrdPDgnzo6eXqPLYm9c2-SwCLcBGAs/s400/IMG_3539.jpg" width="400" /></a></div><b>2)</b> Today is<b> National S'Mores Day</b>&nbsp;so let me provide you a couple ways to celebrate. First, you&nbsp;can get your fix at <b><a href="http://www.tamoboston.com/">TAMO Bistro + Bar</a></b> at the Seaport Hotel. They are offering <b>S’mores in a Crock</b> ($9), a "<i>warm, indulgent deconstructed s’mores bowl topped with vanilla ice cream</i>." It is made with Graham crackers, chocolate chips, mini marshmallows, and vanilla ice cream. Enjoy it in front of one of the fireplaces at TAMO or outside on TAMO Terrace.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-1xkkzMk1yAI/WYMwVoBo4AI/AAAAAAAAVeQ/wgIFAN_bMNskJiKJTAXZFw3zu17RdjJmACLcBGAs/s1600/Skillet%2BS%2527mores%2BROYAL%2BSONESTA_BRIAN%2BSAMUELS%2BPHOTOGRAPHY_OCTOBER%250D%250A%2B2015%2B-%2B55.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://2.bp.blogspot.com/-1xkkzMk1yAI/WYMwVoBo4AI/AAAAAAAAVeQ/wgIFAN_bMNskJiKJTAXZFw3zu17RdjJmACLcBGAs/s400/Skillet%2BS%2527mores%2BROYAL%2BSONESTA_BRIAN%2BSAMUELS%2BPHOTOGRAPHY_OCTOBER%250D%250A%2B2015%2B-%2B55.jpg" width="400" /></a></div><b>3)</b>&nbsp;Another option to celebrate&nbsp;<b>National S'Mores Day </b>is at&nbsp;<b><a href="http://www.artbarcambridge.com/">ArtBar Cambridge</a>. </b>They have&nbsp;a special <b>Fire Pit Menu</b> served all summer by the beautiful fire pits overlooking the Charles River. They offer creative spins on campfire favorites, served in cast iron skillets, and are meant for sharing. For dessert, they offer their <b>S’mores Skillet </b>($15) with home-made marshmallow, chocolate ganache and salted bourbon caramel drizzle. I've had this before and it is a decadent and delectable dish. Highly recommended! <br /><br />The rest of the Fire Pit Menu:<br /><b>3 Meat Chili Nachos</b> ($13)-pickled jalapeno, shredded cheese<br /><b>Crab Rangoon Dip </b>($15)-fried wontons<br /><b>Spinach and Artichoke Dip </b>($13)-pita chips<br /><b>Polenta Fries</b> ($15)-chipotle aioli<br /><br />Fire Pit reservations are recommended, so please call 617-806-4200http://passionatefoodie.blogspot.com/2017/08/thursday-sips-nibbles.htmlnoreply@blogger.com (Richard Auffrey)0tag:blogger.com,1999:blog-2405633513402883204.post-895679289369675523Tue, 08 Aug 2017 14:37:00 +00002017-08-08T10:37:40.690-04:00dessertfamilyRecipeCinnamon Rolls & A Mother's Love<div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-cwJsvy3N0Gg/WYnGNrgYFFI/AAAAAAAAVfE/8pGDhZTvdrM4vY9Xdqp3m2TtmPwYXmiKQCLcBGAs/s1600/11942167_10153097456992196_160400573140652380_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://3.bp.blogspot.com/-cwJsvy3N0Gg/WYnGNrgYFFI/AAAAAAAAVfE/8pGDhZTvdrM4vY9Xdqp3m2TtmPwYXmiKQCLcBGAs/s400/11942167_10153097456992196_160400573140652380_o.jpg" width="266" /></a></div>Do you have a favorite recipe that your mother makes, something you've enjoyed your entire life and which still brings a smile to your face and gives you a happy belly?<br /><br />Yesterday, my Monday morning was brightened by my mother (pictured above) baking one of my favorite foods, <b>Cinnamon Rolls</b>. I went over to her house and watched her whip up a few batches of cinnamon rolls, and I was able to savor them still hot out of the oven. Sheer bliss!<br /><br />When my mother was 14 years old, and in the Girl Scouts, she learned a recipe for cinnamon rolls and she has been making them throughout her life. The recipe hasn't changed except sometimes she also makes an icing for them. As a child, I loved these cinnamon rolls and my love for them hasn't diminished one iota. They still make me so very happy. Besides being delicious (who doesn't love cinnamon?), they also are a sign of my mother's love. Plus, there is a bit of nostalgia there, a hearkening back to my childhood. They are a perfect comfort food, which I would eat year round. A simple item but with so much complexity attached to them.<br /><br />Do you have a similar food or dish in your life, something your mother created, and still does, something indicative of her love?<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-rGdYRDCgDrU/WYnIUHTWLPI/AAAAAAAAVfQ/zXEeyKi4YuE3ibaVdPJ_BSVNgTDPHwrjACLcBGAs/s1600/IMG_4397.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://3.bp.blogspot.com/-rGdYRDCgDrU/WYnIUHTWLPI/AAAAAAAAVfQ/zXEeyKi4YuE3ibaVdPJ_BSVNgTDPHwrjACLcBGAs/s400/IMG_4397.JPG" width="400" /></a></div>These are the cinnamon rolls, ready to be placed into the oven.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-PZMk1gjckkw/WYnIaBhnzpI/AAAAAAAAVfU/SHM-GsW6Ikw_SADWWrRSCePmyS0G_w1OgCLcBGAs/s1600/IMG_4400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://2.bp.blogspot.com/-PZMk1gjckkw/WYnIaBhnzpI/AAAAAAAAVfU/SHM-GsW6Ikw_SADWWrRSCePmyS0G_w1OgCLcBGAs/s400/IMG_4400.JPG" width="400" /></a></div>And these are the cinnamon rolls, ready to eat. It takes much discipline not to devour the entire plate.<br /><br />Let me share my mother's recipe for Cinnamon Rolls, so you can feed your belly and heart.<br /><br /><b>Ingredients</b>:<br />2 1/3 cup of Bisquick<br />2/3 cup of water<br />Stick of butter<br />Cinnamon<br />Sugar<br /><br />Mix together the Bisquick and water with a fork until it forms a dough. Then spread a flat surface with some Bisquick as you might with flour. Roll out the dough into a large square. <br /><br />Spread a thin coat of melted butter over the spread-out dough. Then mix cinnamon and sugar together and sprinkle it over the dough. Roll the dough like a jelly roll and then slice the roll into pieces about three to four inches wide. <br /><br />Place the pieces on a cookie sheet and bake at 350 degrees for about 15 minuutes, until brown. Enjoy them while they are still hot.http://passionatefoodie.blogspot.com/2017/08/cinnamon-rolls-mothers-love.htmlnoreply@blogger.com (Richard Auffrey)0tag:blogger.com,1999:blog-2405633513402883204.post-375089888544235095Mon, 07 Aug 2017 07:00:00 +00002017-08-07T03:00:36.869-04:00BaijiuCambridgechinacocktailcontroversyrantRestaurantspiritRant: Drink Holidays & World Baijiu Day<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-sngSeR2Gw08/WYc0mWdX8xI/AAAAAAAAVek/QmgOwqyPviUiGjDGqG-esNQDJ3SWKP04gCLcBGAs/s1600/13925438_10153784168192196_1184355580263538972_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="849" height="400" src="https://1.bp.blogspot.com/-sngSeR2Gw08/WYc0mWdX8xI/AAAAAAAAVek/QmgOwqyPviUiGjDGqG-esNQDJ3SWKP04gCLcBGAs/s400/13925438_10153784168192196_1184355580263538972_o.jpg" width="211" /></a></div>There is <b>National Chardonnay Day</b> and <b>National Cabernet Sauvignon Day</b>. There are also Wine Days celebrating <b>Merlot, Moscato</b> and <b>Champagne</b>. Plus, there are Drink Days celebrating everything from <b>Rum</b> to <b>Egg Nog</b>, <b>Margaritas</b> to <b>Mai Tais</b>. The basic idea behind such days is to promote a grape, wine, beer, spirit or cocktail, and savvy marketers take the opportunity to highlight and push their products. However, do we really need all of these wine/drink holidays?<br /><br />For the more popular choices, like Chardonnay and Cabernet Sauvignon, I don't think we especially need a special day to showcase these grapes. They are already hugely popular and there are many other grapes more worthy of attention, grapes which are less popular or less known. There are plenty of under appreciated grapes and wines, such as <b>Assyrtiko</b>, <b>Rkatsiteli</b>, or <b>Sherry</b>, which would benefit much more from their own special day. They need the publicity, to boost their sales and recognition. There are other alcohols worthy of more attention to, from <b>Mezcal</b> to <b>Sake</b>.<br /><br />I would much rather see days celebrating the drink underdogs, helping to gain them recognition and new fans. I want people to broaden their palates, and taste something new for them. They need to be enticed to step out of their comfort zone. For example, <b>Sake</b> is still vastly under appreciated in the U.S. so having a day that celebrates and promotes it makes sense. Did you know <b>International&nbsp;Sake Day</b> has existed since 1978? That makes it far older than most, if not all, of the other wine and drink holidays. <br /><br />This Wednesday, August 9, is&nbsp;<b><a href="http://www.worldbaijiuday.com/">World Baijiu Day</a>,</b>&nbsp;a holiday created by&nbsp;<b>Jim Boyce</b>, who runs the nightlife blog&nbsp;<b><a href="http://beijingboyce.com/">Beijing Boyce</a></b>&nbsp;and wine blog&nbsp;<b><a href="http://www.grapewallofchina.com/">Grape Wall of China</a>.&nbsp;</b>The intent of the day is to raise awareness of Baijiu, to highlight its wonders beyond the borders of China. Even though Baijiu is the most popular spirit in the world, most Americans know little, if anything about it. As I've said before,&nbsp;<b>Baijiu&nbsp;</b>seems to be the&nbsp;<b>Durian</b>&nbsp;fruit of the spirits world, both having a reputation for funkiness which turns off some people, while others become fervent fans. It is a compelling beverage and I strongly encourage everyone to seek it out and sample some of its wonders.<br /><br />When is the last time you saw a Boston-area writer pen an article about Baijiu? It is a rarity, indicating that more attention needs to be paid to this spirit. Not enough people are writing and talking about this unique beverage, despite its fascinating history, production methods, and customs. We need to change this and World Baijiu Day can help spread the word, and maybe entice more writers to talk about Baijiu.<br /><br />Last year, I wrote seven articles about Baijiu, covering a diverse selection of topics, from Baijiu reviews to an detailed explanation of its production methods. This is a great place to start your education about Baijiu. &nbsp; <br /><br /><b><a href="http://passionatefoodie.blogspot.com/2016/06/baijiu-durian-fruit-of-spirits-world.html">Baijiu: The Durian Fruit Of The Spirits World (Part 1)</a></b><br /><b><a href="http://passionatefoodie.blogspot.com/2016/06/baijiu-its-unique-production-process.html">Baijiu: Its Unique Production Process (Part 2)</a></b><br /><b><a href="http://passionatefoodie.blogspot.com/2016/07/baijiu-drinking-etiquette-some-reviews.html">Baijiu: Drinking Etiquette &amp; Some Reviews (Part 3)</a></b><br /><b><a href="http://passionatefoodie.blogspot.com/2016/07/baijiu-cocktails-boston-world-baijiu.html">Baijiu: Cocktails, Boston &amp; World Baijiu Day (Part 4)</a></b><br /><b><a href="http://passionatefoodie.blogspot.com/2016/07/baijiu-food-pairings-part-5.html">Baijiu: Food Pairings (Part 5)</a></b><br /><b><a href="http://passionatefoodie.blogspot.com/2016/07/vinn-baijiu-made-in-portland.html">Vinn Bajiu: Made in Portland</a></b><br /><b><a href="http://passionatefoodie.blogspot.com/2016/07/baijiu-essential-guide-to-chinese.html">Baijiu: The Essential Guide To Chinese Spirits by Derek Sandhaus</a></b><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-I_uaa3iBuPg/WYc8ysRuIfI/AAAAAAAAVe0/IQJpxhnRm78qNem3Z-2ft2Ijd-e2nLb4ACLcBGAs/s1600/DSC00850.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://2.bp.blogspot.com/-I_uaa3iBuPg/WYc8ysRuIfI/AAAAAAAAVe0/IQJpxhnRm78qNem3Z-2ft2Ijd-e2nLb4ACLcBGAs/s400/DSC00850.JPG" width="400" /></a></div>In celebration of&nbsp;<b><a href="http://www.worldbaijiuday.com/">World Baijiu Day</a>,</b>&nbsp;there will be events held all over the world, from Beijing to Liverpool, Stockholm to Los Angeles. In the Boston area, there is a single restaurant celebrating this holiday:&nbsp;<b><a href="https://www.sumiaohunan.com/">Sumiao Hunan Kitchen</a></b>, a new restaurant in <b>Kendall Square, Cambridge</b>. Sumiao carries five different Baijiu, including three by the bottle, <b>Maotai</b> ($288), <b>Wuliangye</b> ($188) and<b> Luhzou Laojiao</b> ($118), and two by the glass, <b>Hong Kong</b> ($11) and <b>Jiannanchun </b>($16).<br /><br />In addition, they have four Baijiu cocktails ($14 each), including: <b>Schrodinger’s Coupe </b>with Hong Kong, curaco, grapefruit, lime and plum bitters; <b>Ice Cold Fusion</b> with Mianzhu Daqu, cognac, triple sec and lemon; <b>Perpetual Motion</b> with Mianzhu Daqu, blood orange, lime, elderflower liqueur and mint; and, <b>Pyroclastic Punch</b> with Hong Kong, Fruitlab hibiscus liqueur, passionfruit cordial and lemon. Check out my <b><a href="http://passionatefoodie.blogspot.com/2017/07/sumiao-hunan-kitchen-impressive.html">prior post</a></b> about Sumiao, with my thoughts on all four of these delicious cocktails.<br /><br />Baijiu is also becoming more readily available at liquor shops in the U.S., though previously you might not have even realized it existed. Baijiu may be hugely popular in Asia but it needs much greater exposure in the rest of the world, including in the U.S. It is a unique and delicious spirit and well worth seeking out. This is a Drink Day that I wholeheartedly support and hope that everyone else takes this opportunity to acquaint themselves with Baijiu. Stop by the new Sumiao Hunan Kitchen, experience some of their tasty Hunanese cuisine, and have a Baijiu cocktail. I plan on stopping there at lunch time for a Baijiu cocktail. Will I see you there?<br /><br />Expand your palate and try something different and more unique. Drink some Baijiu and celebrate World Baijiu Day!http://passionatefoodie.blogspot.com/2017/08/rant-drink-holidays-world-baijiu-day.htmlnoreply@blogger.com (Richard Auffrey)1tag:blogger.com,1999:blog-2405633513402883204.post-3861939958537854372Thu, 03 Aug 2017 14:06:00 +00002017-08-03T10:06:22.489-04:00Bostonchefcookinggreek cuisinehealthItaly WinesRestauranttelevisionThursday Sips & NibblesI am back again with a new edition of <b>Thursday Sips &amp; Nibbles</b>, my regular column where I highlight some interesting, upcoming food &amp; drink events.<br />**********************************************************<br />1) <b><a href="http://www.dianekochilas.com/">Diane Kochilas</a></b>, award-winning cookbook author, television personality, consulting chef, teacher, and one of the world's foremost authorities on Greek cuisine, will launch her delectable cooking program this October - <b>My Greek Table With Diane Kochilas</b>. <br /><br />Premiering October 4 on public television stations across the country (check local listings) with 13 episodes, the series takes viewers to the source, as Diane introduces the stunning vistas, fabulous food, easy, nutritious recipes, and the unmatched hospitality Greece is known for worldwide. <br /><br /><b>My Greek Table With Diane Kochilas</b> is more than a travel-cooking show. The series is a thorough exploration of the original Greek-Mediterranean Diet, shot on location throughout Greece in places such as Crete, Santorini, Ikaria, Lesvos, Thessaly, Macedonia, the Peloponnese, and Athens, as well as in a beautiful kitchen in Athens.<br /><br />Diane delves into the breadth and variety of Greek cuisine, with regional specialties, an array of delicious vegetable and bean dishes, healthy desserts, and, yes, those iconic classics, too, from Greek salad to souvlaki! There will also be an in-depth look at the key ingredients of the Greek-Mediterranean Diet: extra virgin Greek olive oil, real Greek feta and Greek yogurt, wild herbs and healing herbal teas, whole grain breads and rusks, greens and vegetables, fish, honey, wine and more. Everything Diane showcases in My Greek Table is accessible to her American audience.<br /><br />"<i>Greek cuisine is healthy, delicious and extremely varied. It goes way beyond baklava and gyros</i>," says Kochilas, a New York native who now resides in Athens. "<i>With My Greek Table, I want to reveal a country and a culinary point of view that feeds my soul and has shaped me into the person and chef that I am today</i>."<br /><br />2) On Thursday, August 10, at 6:30pm, <b><a href="https://www.legalseafoods.com/">Legal Sea Foods</a></b> in Park Square will host a wine dinner with selections from <b><a href="http://www.michelechiarlo.it/en/">Michele Chiarlo’s</a></b> extensive portfolio of Piedmont wines. A Piedmont staple, Michele Chiarlo and his family have been making wine in the region since 1956. With estates in the finest appellations of Piedmont, the Chiarlos produce fine Italian wine upholding the time-honored tenets of tradition, discipline, sustainability, passion and care. Cultivating over 110 hectares of vineyards across the Piedmont landscape, Michele now works alongside his two sons, Stefano and Alberto, to ensure that the rigorous quality expected of Chiarlo wines is properly maintained, as they expand their operations across the Italian countryside. With great respect for the terroirs and vines that make the tradition of Italian wine possible, the Chiarlos continue to make quality, artisanal wine firmly rooted in the traditions and history of the Piedmont region, distinguishing the family as one of Piedmont’s most honored winemakers. <br /><br />Legal Sea Foods will team up with Michele Chiarlo’s North American brand ambassador, <b>Adam Verona</b>, to host a four-plus-course dinner featuring signature cuisine paired with his selections from the Chiarlo family’s collection of Piedmont wines. The menu will be presented as follows:<br /><br /><b>HORS D’OEUVRES</b><br />Salmon* Tartare, Jalapeño Emulsion, Jicama Sticks<br />Octopus, Mediterranean Olives, Preserved Lemon, Grilled Crostini<br />Oysters* on the Half Shell, Caviar*, Sake Yuzu Vinaigrette, Lemon Drops<br />Michele Chiarlo “Le Marne” Gavi, 2015<br /><b>FIRST COURSE</b><br />Pan-Seared Halibut Cheeks (crispy pancetta, potato gnocchi, roasted tomato sauce)<br />Michele Chiarlo “Le Orme” Barbera d’Asti, 2014<br />Michele Chiarlo “La Court” Barbera d’Asti Superiore, Nizza, 2013<br /><b>SECOND COURSE</b><br />Braised Cornish Hen (wild mushroom ravioli, rainbow chard, truffle shavings)<br />Michele Chiarlo “Il Principe” Nebbiolo d’Alba, Langhe, 2014<br />Michele Chiarlo “Reyna” Barbaresco, 2014<br /><b>MAIN COURSE</b><br />Bone-In Ribeye “Bistecca Fiorentina” (roasted yukon gold potatoes, heirloom tomato salad)<br />Michele Chiarlo “Tortoniano” Barolo, 2011<br />Michele Chiarlo “Cerequio” Barolo, 2013<br /><b>DESSERT</b><br />Key Lime Pie (zabaglione sauce, whipped cream rosette)<br />Michele Chiarlo “Nivole” Moscato d’Asti, 2016<br /><br /><b>COST</b>: $110 per person (excludes tax &amp; gratuity)<br />Reservation required by calling 617-530-9397<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-5m1ZTTB-ddo/WYMtv4qwKwI/AAAAAAAAVeI/PRWQ4DB5050Nap0Gdyc58cXcQ2TnxHAfwCLcBGAs/s1600/IMG_2890-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-5m1ZTTB-ddo/WYMtv4qwKwI/AAAAAAAAVeI/PRWQ4DB5050Nap0Gdyc58cXcQ2TnxHAfwCLcBGAs/s400/IMG_2890-2.jpg" width="400" /></a></div><b>3)</b> <b><a href="http://www.tamoboston.com/">TAMO Bistro + Bar</a></b> at the Seaport Hotel is offering three striped bass specials that will satisfy your cravings in the best possible way: <b>Striped Bass Kabobs</b> ($14), <b>Striped Bass with Spicy Gazpacho</b>, new potatoes &amp; bacon ($30) and <b>Beet-Cured Striped Bass</b>, with tomatoes &amp; watermelon. These specials will be offering in addition to the regular menu every day from 11:30am – midnight through the end of August.http://passionatefoodie.blogspot.com/2017/08/thursday-sips-nibbles_3.htmlnoreply@blogger.com (Richard Auffrey)0tag:blogger.com,1999:blog-2405633513402883204.post-7249501560935460514Wed, 02 Aug 2017 14:23:00 +00002017-08-02T10:23:28.239-04:00japaneseSakeSake ReviewsSuehiro Densho Yamahai Junmai Sake: Earth & Umami<div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-R68W6XFaOd8/WYCvDYW700I/AAAAAAAAVd4/tP38ph0t9RYt4dMB-OYTZSPysP9LcTLHgCLcBGAs/s1600/IMG_4375.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://2.bp.blogspot.com/-R68W6XFaOd8/WYCvDYW700I/AAAAAAAAVd4/tP38ph0t9RYt4dMB-OYTZSPysP9LcTLHgCLcBGAs/s400/IMG_4375.JPG" width="300" /></a></div>I often love the <b>Kimoto/Yamahai</b> styles of Sake, which can taste earthy with lots of umami and higher acidity. Because of their high level of acidity and umami, they can pair well with many different foods. Kimoto was the original method of production, basically where large oar-like poles, referred to as <i>yamaoroshi</i>, were used to stir the <i>moto</i>, the yeast starter. For hundreds of years, this process was conducted in Sake breweries all across Japan. It wasn't until the beginning of the 20th century, did someone realize that this laborious process was completely unnecessary.<br /><br />In 1909, Professor <b>Kinichiro Kagi</b>, at the <b>National Institute for Brewing Studies</b>, realized that the use of the&nbsp;oar-like poles&nbsp;to mix the <i>moto</i> wasn’t necessary. The&nbsp;<i>moto</i>&nbsp;could be left on its own to complete the process, although a couple adjustments were required, including adding some more water and raising the temperature a bit. Yamahai is short hand for "<i>yamaoroshi haishi moto,</i>" which roughly translates as "creating the moto without the use of oar-like poles."<br /><br />To hone this new method, Professor Kagi conducted some experiments at the&nbsp;<a href="http://www.sake-suehiro.jp/" style="font-weight: bold;">Suehiro Sake Brewery</a>, located in <b>Aizu</b>, <b>Fukushima Prefecture</b>. Once Professor Kagi left the brewery, the next Toji working at Suehiro decided not to use the Yamahai process. Eventually though, the brewery would revive this method, using it for many of their premium Sakes.<br /><br />As an aside, a few years after the discovery of the Yamahai process, brewers realized there was an even easier method. If they added lactic acid to the <i>moto</i>, they could cut the required time in half and it was also a much less risky method. This became known as the <i>Sokujo</i> method and is now the most commonly used method, though some breweries still make at least some of their Sake with either the Kimoto or Yamahai methods.<br /><br /><div>The&nbsp;<b><a href="http://www.sake-suehiro.jp/">Suehiro Brewery</a>&nbsp;</b>was founded, in 1850, by <b>Inosuke</b>, from the <b>Shinjo</b> family, which was a Sake supplier for the Lord of Aizu, <b>Hoshina Masayuki.</b> Inosuke eventually went out on his own, founding Suehiro, and it has been a family business for eight generations, becoming one of the largest Sake producers in the <b>Tohoku Region</b>.</div><b><br /></b>The <b>Suehiro Densho Yamahai Junmai</b> ($26.99/720ml) is produced from <b>Gohyakumangoku</b> rice, which has been polished down to 60% (which technically would make it a Ginjo). It has a Sake Meter Value of&nbsp;+1, so it is basically neutral with a 15.5% ABV. This seems to be a very typical Yamahai Sake, with delicious earthy notes, high acidity and plenty of umami. It is easy drinking, smooth, and complex with a hint of citrus, smoke, and sweetness. Simply a delicious Sake, which will pair well with many different foods, from mushroom risotto to a grilled steak. It went well with our dinner of a stir-fry shrimp and noodle dish. Highly recommended!http://passionatefoodie.blogspot.com/2017/08/suehiro-densho-yamahai-junmai-sake.htmlnoreply@blogger.com (Richard Auffrey)0tag:blogger.com,1999:blog-2405633513402883204.post-3239308257671214410Tue, 01 Aug 2017 07:00:00 +00002017-08-01T03:00:48.833-04:00BurlingtonFrance WinesRestaurantsparkling winesWine ReviewsSparkling Muscadet: Oysters, Curry & A Tuna Melt<div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-uc9d7LuAYSw/WX9rUu1R_5I/AAAAAAAAVdU/cmtxViGjG_AS2uZ5Pm9j1hO_kBieydQoACLcBGAs/s1600/IMG_4361.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://4.bp.blogspot.com/-uc9d7LuAYSw/WX9rUu1R_5I/AAAAAAAAVdU/cmtxViGjG_AS2uZ5Pm9j1hO_kBieydQoACLcBGAs/s400/IMG_4361.JPG" width="400" /></a></div><b>Muscadet &amp; Oysters</b>. It's almost a cliche wine pairing but there is also much truth to be found. Muscadet is a white wine, produced at the western end of the <b>Loire Valley</b>, near the city of <b>Nantes,</b> in the <b>Pays de la Loire</b> region. With its proximity to the sea, briny oysters are readily available in this region, and they commonly pair very well with the local Muscadet. However, Muscadet is versatile, pairing well with far more than just oysters.<br /><br />The name “Muscadet” refers to common characteristic of the wine, which in French is “<i>vin qui a un gout musqué</i>,” basically translated as “<b>wine with a musk-like taste.</b>” Muscadet is made from the <b>Melon de Bourgogne</b> grape, which was probably initially planted in the 1600s, if not earlier, and was imported from the Burgundy region. Burgundy chose to uproot many of their own Melon&nbsp;de Bourgogne&nbsp;vineyards and today only a tiny portion remains. Melon didn't begin to attain dominance in the Loire until soon after 1709. What happened was that there was an extremely terrible freeze in 1709, destroying many of the other vines, but Dutch traders found that the Melon de Bourgogne was very hardy and encouraged massive plantings.<br /><div><br /></div><div>Melon de Bourgogne is a relatively neutral grape, similar in that respect to <b>Palomino</b>, the famous grape used to produce <b>Sherry</b>. French winemakers discovered ways to transform the Melon into compelling wines. One of the most important techniques is <b>sur lie aging</b>, where the wine stays in contact with the lees after fermentation. Other techniques include oak barrel fermentation, bâtonnage (stirring the lees),and extended maceration.</div><br />There are four main appellations of the Muscadet region: the generic <b>AOC Muscadet</b> (which covers the entire region); <b>Muscadet-Sèvre et Maine</b> (which produces about 80% of the region's wine); the <b>Muscadet-Coteaux de la Loire</b>; and the <b>Muscadet-Côtes de Grandlieu</b>. Muscadet is the most commonly produced wine in the Loire region. Muscadet wine is commonly light, dry, and may have a slight effervescence, which in the region is referred to as "<b>pearls of youth</b>." The flavors can include green apple, a certain yeastiness or even a touch of saltiness (like a manzanilla sherry).<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-2nkirzcWYf4/WX9qsixwZ6I/AAAAAAAAVdM/RjRd35Wh-MEi7E4D3ldSqQGmM8Q-PaFgACLcBGAs/s1600/IMG_4355.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://1.bp.blogspot.com/-2nkirzcWYf4/WX9qsixwZ6I/AAAAAAAAVdM/RjRd35Wh-MEi7E4D3ldSqQGmM8Q-PaFgACLcBGAs/s400/IMG_4355.JPG" width="300" /></a></div>As I&nbsp;<b><a href="http://passionatefoodie.blogspot.com/2017/07/rant-boring-restaurant-wine-lists.html">wrote yesterday</a></b>, though I've previously enjoyed a number of Muscadet wines,&nbsp;this past weekend was the first time that I've tasted a Sparkling Muscadet. While dining at <b><a href="https://www.islandcreekoysterbar.com/location/burlington/">Island Creek Oyster Bar</a></b>&nbsp;in&nbsp;<b>Burlington</b>, we ordered the&nbsp;<b>Julien Brand La Bulle De L'Oueste Petillant Brut </b>($40/bottle at the restaurant, $20/bottle at retail stores).<br /><br /><b>Julien Braud </b>is from the small village of <b>Monnieres</b> in the <b>Sèvre et Maine</b> appellation, where he worked on the family estate, <b>Fief aux Dames</b>, which they have owned for over a century, producing Muscadet. In 2012, Julien decided to venture out on his own, taking three hectares of his family's estate, and now he currently possesses seven hectares. He practices organic agriculture, with the addition of some Biodynamic practices. In the winery, he uses natural yeasts and ages his Muscadet on the lees in glass-lined, underground cement vats.<br /><br />The <b>Julien Brand La Bulle De L'Oueste Petillant Brut</b> is made from 100%&nbsp;Melon de Bourgogne grape, is certified organic, and was fermented by the <b>Methode Ancestrale</b>, also known as <b>Pétillant-Naturel</b>. In short, this method allows the initial fermentation to finish in the bottle, trapping carbon dioxide in the bottle, creating bubbly. It has a low 9.8% ABV, meaning you can have an extra glass without worrying much about getting too tipsy. Only 450 cases of this wine were made though, so it could be difficult to find, though locally it is distributed by <b><a href="https://www.arborwayimports.com/">Arborway Imports</a></b>.<br /><br />As I raised the flute to my nose, visually delighted by the tiny bubbles, I was entranced with this wine, loving its appealing and intense aromas, such beautiful fruit with a wisp of the ocean. On the palate, there was lots of crisp acidity, delicious citrus notes, and a steely minerality with an herbal hint. It was fresh and tasty, each sip making you crave more. We enjoyed the wine so much that we ordered a second bottle.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-feTYS7K8gXU/WX90Yu5GnGI/AAAAAAAAVdc/KXBJA7peXnMg7Yg0GWJVDoxCuCrojDW7gCLcBGAs/s1600/fullsizeoutput_730.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://2.bp.blogspot.com/-feTYS7K8gXU/WX90Yu5GnGI/AAAAAAAAVdc/KXBJA7peXnMg7Yg0GWJVDoxCuCrojDW7gCLcBGAs/s400/fullsizeoutput_730.jpeg" width="400" /></a></div>Though the Muscadet was wonderful with our oysters, it also went well with the fresh and bright&nbsp;<b>Striped Bass Ceviche</b>.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-nmiSF7e2UKs/WX90wczw1bI/AAAAAAAAVdg/IHWLGilJWToXCD5UYHzZAWWiBvuRClUNACLcBGAs/s1600/fullsizeoutput_72f.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://4.bp.blogspot.com/-nmiSF7e2UKs/WX90wczw1bI/AAAAAAAAVdg/IHWLGilJWToXCD5UYHzZAWWiBvuRClUNACLcBGAs/s400/fullsizeoutput_72f.jpeg" width="400" /></a></div>The <b>Unshelled PEI Mussels</b>, in a yellow curry broth with couscous, also went great with the Muscadet, its acidity helping to cut through the creamy curry. I would love to pair this Muscadet with Indian cuisine.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-8nKRPgiZ93o/WX91OUPCjQI/AAAAAAAAVdk/S6GHf6ElduIKzXMN88hr0xZtjxAtiz3QwCLcBGAs/s1600/fullsizeoutput_731.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-8nKRPgiZ93o/WX91OUPCjQI/AAAAAAAAVdk/S6GHf6ElduIKzXMN88hr0xZtjxAtiz3QwCLcBGAs/s400/fullsizeoutput_731.jpeg" width="400" /></a></div>Even the <b>Yellowfin Tuna Melt</b> (one of my favorite lunch dishes at Island Creek) went well with the Muscadet. Again, the acidity of the wine dealt well with the creaminess of the sandwich.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-qU-8xx-ety0/WX92AsQSxjI/AAAAAAAAVdo/v3voLrCGFdo7R-3cOWGUr89_D2OZK7fhACLcBGAs/s1600/IMG_4357.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://2.bp.blogspot.com/-qU-8xx-ety0/WX92AsQSxjI/AAAAAAAAVdo/v3voLrCGFdo7R-3cOWGUr89_D2OZK7fhACLcBGAs/s400/IMG_4357.JPG" width="300" /></a></div><b><a href="https://www.empathyiq.com/">Andrew,</a></b> my good friend and fellow wine lover, loved the wine too!<br /><br />I highly recommend this Sparkling Muscadet, especially at this price point. It is a great summer wine, especially paired with seafood, though it is also versatile and it would work with much more. It may not be easy to find at your local wine shop, but in Massachusetts that shop could order it from&nbsp;<b><a href="https://www.arborwayimports.com/">Arborway Imports</a></b>. And if you dine at&nbsp;<b><a href="https://www.islandcreekoysterbar.com/location/burlington/">Island Creek Oyster Bar</a></b>&nbsp;in&nbsp;<b>Burlington</b>, this would be a great choice on their wine list, especially considering its relatively low markup.http://passionatefoodie.blogspot.com/2017/08/sparkling-muscadet-oysters-curry-tuna.htmlnoreply@blogger.com (Richard Auffrey)0tag:blogger.com,1999:blog-2405633513402883204.post-2151319345750665421Mon, 31 Jul 2017 07:00:00 +00002017-07-31T13:22:01.514-04:00consumerscontroversyrantRestaurantWineRant: Boring Restaurant Wine Lists<div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-RWHb2cKdG1k/WX6bGIUupYI/AAAAAAAAVdE/JpF82eYWjIovOOkpANy2XTRgFXA66BcAwCLcBGAs/s1600/IMG_4355.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://2.bp.blogspot.com/-RWHb2cKdG1k/WX6bGIUupYI/AAAAAAAAVdE/JpF82eYWjIovOOkpANy2XTRgFXA66BcAwCLcBGAs/s400/IMG_4355.JPG" width="300" /></a></div>Ever had a <b>Sparkling Muscadet</b>?<br /><br />Until this past weekend, I'd never tasted one and now I want to buy a case to put into my wine cellar. The <b>Julien Braud La Bulle De L'Oueste Petillant Brut </b>($20/retail), a <b>Sparkling Muscadet Sèvre et Maine</b>, was thoroughly impressive, captivating me from the start with its alluring nose. Where did I find this gem? On the wine list at the <b><a href="https://www.islandcreekoysterbar.com/location/burlington/">Island Creek Oyster Bar</a></b> in <b>Burlington</b>.<br /><br />On Saturday, I had lunch at Island Creek with&nbsp;<b><a href="https://www.empathyiq.com/">Andrew</a></b>, my good friend and fellow wine lover, and we eagerly perused their extensive wine list. There were plenty of interesting choices on the list and we ultimately went with the Sparkling Muscadet. It sounded fascinating, neither of us had tasted one before and it was inexpensive, only $40/bottle. It turned out to be an excellent choice, and we even ordered a second bottle.<br /><br /><b><a href="https://www.facebook.com/laura.staley.5?fref=ufi&amp;pnref=story">Laura Staley</a></b>, who creates and curates their <b><a href="https://www.islandcreekoysterbar.com/location/burlington/#wines">wine list</a></b>, has done a fantastic job of choosing a diverse selection of wines, with plenty to intrigue any wine lover. New wines are added to the list at various times, so there is often something new and interesting to select when you dine there. It may actually take you a while to choose a wine from the list because so many selections will appeal to you.<br /><br />I love dining at Island Creek for a number of reasons, from its delicious food to its excellent service, as well as the fact that they have such an interesting wine list. I am bothered by other restaurants, which might have tasty food and good service, but have boring wine lists. Frankly, I feel that a boring wine list at a restaurant is often a sign of laziness. It will hurt your business as well, as it will turn away wine lovers who might otherwise enjoy your restaurant but want some good wines with their meal. I have plenty of friends who more often than not choose to patronize a restaurant with a compelling wine list. <br /><br />A boring wine list commonly contains the usual suspects, the large commercial wines that are well known to many. It is extremely easy to put together such a list, and your distributor could probably do the work for you and select such wines. There is no imagination or creativity invested in such a list. It seems to be guided more by mercenary motives, wines that you know the average consumer will easily buy. You certainly aren't designing a list that will appeal to more discerning wine lovers. You are catering to the masses, presenting plenty of safe options. Bah, what a waste!<br /><br />It isn't difficult to make some changes so that your wine list will be more interesting. You can even keep many of those boring wines if you wish. You need to allocate at least part of your wine list to more intriguing and compelling wines. Yes, that takes a little more work, to find those type of wines, but it certainly isn't difficult. It does take a willingness to expand your vision, to take a chance on something different. However, it can pay off when avid wine lovers find something of interest on your list and decide to dine there because of those more interesting wines. And if your staff is well trained, they could sell those different wines to some of the average consumers too.<br /><br />Restaurants will invest much time and effort into creating their food menu, selecting their decor, and choosing their employees. They should also spend some of that same time and effort in selecting a wine list too. Even if a list is small, you don't have to fill it only with the usual suspects. Don't take the lazy way out. Add some interesting wines to the list and help your restaurant. Or continue to lose potential customers who opt for restaurants with more intriguing wines on their list.http://passionatefoodie.blogspot.com/2017/07/rant-boring-restaurant-wine-lists.htmlnoreply@blogger.com (Richard Auffrey)0tag:blogger.com,1999:blog-2405633513402883204.post-8218135073054539744Fri, 28 Jul 2017 07:00:00 +00002017-07-28T03:00:04.653-04:00BaijiuCambridgechinese cuisinecocktailRestaurantrestaurant reviewsspiritsSumiao Hunan Kitchen: An Impressive Beginning <div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-mDM2jcmxUbI/WXdVn-5e72I/AAAAAAAAVaM/dtAXX617fnUqfE2kTxCux7ACpusRbgUMQCLcBGAs/s1600/DSC00850.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://3.bp.blogspot.com/-mDM2jcmxUbI/WXdVn-5e72I/AAAAAAAAVaM/dtAXX617fnUqfE2kTxCux7ACpusRbgUMQCLcBGAs/s400/DSC00850.JPG" width="400" /></a></div>"<i>But in the West, Hunan cooking is often confused with Sichuan cooking. In China these two cuisines have very distinct characteristics. Whereas Sichuan is known for the hot and numbing sensation from dried chiles and Sichuan peppercorns, Hunan flavors are hot and sour from pickled chiles and pickled vegetables, made by letting brined fresh ingredients ferment naturally</i>."<br />--<b><a href="https://www.amazon.com/Phoenix-Claws-Jade-Trees-Techniques-ebook/dp/B00TCHXMQG/ref=sr_1_1?ie=UTF8&amp;qid=1500906718&amp;sr=8-1&amp;keywords=Phoenix+Claws+and+Jade+Trees">Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking</a></b> by <b>Kian Lam Kho</b> <br /><b><br /></b>To begin, consider this fascinating bit of trivia concerning Hunan. In 1931, the Governor of the Hunan province banned the book <b>Alice in Wonderland</b> because of its talking animals. The Governor stated, "<i>Animals should not use human language, and it is disastrous to put animals and human beings on the same level</i>." I'm sure that ban would have applied to other children's books with talking animals too.<br /><br />The mountainous province of <b>Hunan</b> is located in the southern central region of <b>China</b>, on the south bank of the <b>Yangtze River</b>. It is an agricultural treasure, producing about 40% of the total rice in China. Hunan cuisine, also called <b>Xiang </b>cuisine, is one of the <b>Eight Great Traditions of Chinese </b>cuisine and extends back at least to the 17th century. Hunan cuisine once was broken down into three primary styles, including <b>Xiang River</b>, <b>Dongting Lake</b> and <b>Western Hunan</b>. However, over time, Hunan cuisine has evolved, the three styles merging together and becoming a single contemporary Hunan style.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-grv_ZKESgOs/WXqwxRkyeeI/AAAAAAAAVcw/PPRIlqjpzicILhOBCrmp3atcYb7KYOR6gCLcBGAs/s1600/fullsizeoutput_72a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://4.bp.blogspot.com/-grv_ZKESgOs/WXqwxRkyeeI/AAAAAAAAVcw/PPRIlqjpzicILhOBCrmp3atcYb7KYOR6gCLcBGAs/s400/fullsizeoutput_72a.jpeg" width="400" /></a></div>Hunan cuisine is often said to be hot and spicy, with a major use of many different types of chiles. During their winters, it is thought that chiles are beneficial to their health. There is a common saying: "<i>Sichuan people don't fear hot food, Hunan people don't fear any degree of spiciness at all, and Guizhou people fear to eat food that isn't spicy</i>."&nbsp;<b>Chairman Mao Zedong</b>, who was from Hunan, once said, "<i>You can't be a revolutionary if you don't eat chilies</i>."<br /><br />However, Hunan cuisine is about far more than just spicy heat. First, there is a strong sour element, often from vinegar, in many of their spicy dishes. Second, the cuisine often can be very healthy, with seasonal ingredients, including fresh vegetables, herbs and seafood. Fermentation is also a significant element in their cuisine, sometimes helping to balance out any spicy heat. The important thing to know is that Hunan cuisine is far more diverse than just being spicy.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-8OdDvpzPTMk/WXdVz4d053I/AAAAAAAAVaQ/QZ6ln1Pk6-Uyu6TdynRg1N3Yj9sXooSVACLcBGAs/s1600/DSC00854.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://2.bp.blogspot.com/-8OdDvpzPTMk/WXdVz4d053I/AAAAAAAAVaQ/QZ6ln1Pk6-Uyu6TdynRg1N3Yj9sXooSVACLcBGAs/s400/DSC00854.JPG" width="400" /></a></div>"<i>Hunan, along with many other southern regions of China, is known for producing excellent cured bacon and ham, two prized ingredients that also often characterize Hunan flavor</i>."<br />--<b><a href="https://www.amazon.com/Phoenix-Claws-Jade-Trees-Techniques-ebook/dp/B00TCHXMQG/ref=sr_1_1?ie=UTF8&amp;qid=1500906718&amp;sr=8-1&amp;keywords=Phoenix+Claws+and+Jade+Trees">Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking</a></b>&nbsp;by&nbsp;<b>Kian Lam Kho</b><br /><br />During the 1970s, a number of Chinese chefs, skilled in Hunan cuisine, came to the U.S., though they often adapted their recipes for American tastes. For example, one of the most famous dishes from that period is <b>General Tso's Chicken</b>, which is now a staple dish in many Chinese restaurants. You've probably tasted this dish before, and some of your may enjoy it. It most often consists of heavily battered and fried chicken pieces covered by a thick, sweet sauce. That common recipe though was specifically designed to appeal to an American palate. <br /><br />Though there is some dispute as to its origin, one of the most popular stories states that the dish was created by Chef <b>Peng Chang-Kuei</b>, a Hunanese chef who worked as the presidential palace chef of the Nationalist Government in <b>Taiwan</b>. In 1953, U.S. Admiral <b>Arthur W. Radford</b> visited Taiwan, meeting with President <b>Chiang Kai-Shek</b>. Chef&nbsp;Peng decided to create some new dishes for an official banquet, creating General Tso's Chicken, which was named after a famous Qing dynasty general, <b>Zuo Zongtang</b>.<br /><br />His version had a light batter on the chicken and was tart, garlicky and spicy though American versions would later become much sweeter dishes. Around 1971, a couple Chinese chefs came to New York and created their own versions of this dish, making it sweeter to appeal more to Americans. A year later, Chef Peng came to New York but his version, even though it was the original, was considered an inferior copy. So, the sweeter version, with a thicker batter, became the norm, beloved by many Americans.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-LYqTnq54YS0/WXdWLWiJ3dI/AAAAAAAAVaY/E1f9HdL0UGAg3k79cp5XEZAZQQUHVJ1aACLcBGAs/s1600/DSC00853.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://3.bp.blogspot.com/-LYqTnq54YS0/WXdWLWiJ3dI/AAAAAAAAVaY/E1f9HdL0UGAg3k79cp5XEZAZQQUHVJ1aACLcBGAs/s400/DSC00853.JPG" width="400" /></a></div>Locally, you'll find a few Chinese restaurants offering some Hunanese dishes, but a new restaurant concentrating on Hunan cuisine opens today in Kendall Square in Cambridge, offering many traditional dishes, as well as some of their own innovative takes.&nbsp;<a href="http://www.sumiaohunan.com/" style="font-weight: bold;">Sumiao Hunan Kitchen</a>&nbsp;is the creation of&nbsp;<b>Sumiao Chen</b>, a pharmacologist at <b>Novartis</b> as well as a restaurateur who was previously involved in opening the <b>Feng-Shui </b>restaurant chain. Sumiao, which is a Chinese word meaning “<b>sketch</b>", was born in <b>Xiangtan</b>, a city in Hunan which was also the birthplace of <b>Mao Zedong</b>, and she received culinary training at <b>Le Cordon Bleu.</b><br /><b><br /></b>During this week, I visited the restaurant, as a media guest, during their soft opening as well as at last night's opening party. As such, I'm not going to provide a complete restaurant review but rather provide some of my initial impressions of the restaurant. Please note that as the restaurant has only officially opened today, you can probably expect some changes during the near future as they fine tune everything.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-hKwFTFS_fi4/WXqw_dLR6OI/AAAAAAAAVc0/3UzWeC2RdjIP6GMdj3Q4nphm-Atclvr-wCLcBGAs/s1600/fullsizeoutput_728.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://4.bp.blogspot.com/-hKwFTFS_fi4/WXqw_dLR6OI/AAAAAAAAVc0/3UzWeC2RdjIP6GMdj3Q4nphm-Atclvr-wCLcBGAs/s400/fullsizeoutput_728.jpeg" width="400" /></a></div>I had the opportunity to speak with <b>Sumiao Chen</b>, who I found to be personable and energetic, and learned that this restaurant is more than just an investment for her. There is clearly much passion within her, and she sees Sumiao Hunan as reflective of her cultural experiences over the past 25 years. It also is indicative of her love for her father, as the restaurant is decorated with some of his artwork. This is definitely a very personal endeavor for Sumiao. When I asked her about her favorite items on the menu, her excitement level elevated as she pointed out some of those dishes, such as the <b>Mala Duck</b> and <b>Red-Braised Pork</b>.<br /><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/8UdtymwRnt4/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/8UdtymwRnt4?feature=player_embedded" width="320"></iframe></div>During the Opening Night party, there was a live band and Sumiao showed her <i>joie de vivre </i>as she danced with a number of staff and friends to the music.<br /><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/KrZm_nIWoqs/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/KrZm_nIWoqs?feature=player_embedded" width="320"></iframe></div>It didn't end there as Sumiao even sang, in Chinese, with the band! When is the last time you saw a restaurant owner singing in their own restaurant?<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-gp0qcyKl6Nc/WXqWyJf-YpI/AAAAAAAAVb8/L17Cnsph6WIBOr6dr5UjuxphYOZ13PqBgCLcBGAs/s1600/fullsizeoutput_725.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://2.bp.blogspot.com/-gp0qcyKl6Nc/WXqWyJf-YpI/AAAAAAAAVb8/L17Cnsph6WIBOr6dr5UjuxphYOZ13PqBgCLcBGAs/s400/fullsizeoutput_725.jpeg" width="400" /></a></div>The restaurant was designed to include multiple dining experiences, including: "<i>...more traditional dining room seating in front of a fireplace, a bar that overlooks an expansive action kitchen, a polished lounge area that boasts a large communal table abstractly shaped in the form of an “S” and additional low-top options for a more intimate experience</i>." It presents a casual and fun ambiance, &nbsp;with lots of color, and large windows facing out into Kendall Square.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/--qocirGuyV0/WXqXE5Ii7CI/AAAAAAAAVcA/k3zqexeXDFU703au93_0LaWC354OmJnJgCLcBGAs/s1600/DSC00886.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://4.bp.blogspot.com/--qocirGuyV0/WXqXE5Ii7CI/AAAAAAAAVcA/k3zqexeXDFU703au93_0LaWC354OmJnJgCLcBGAs/s400/DSC00886.JPG" width="400" /></a></div>As I mentioned, the restaurant is decorated with several pieces of art. "<i>The space is outfitted with four major artworks that celebrate the juxtaposition between history and modern day as well as Chen’s love and appreciation of art that has been nurtured since infancy. Chen – the daughter of one of China’s most celebrated painters and calligraphers, <b>Peihua Chen</b> – has thoughtfully selected pieces to exhibit the beauty and sophistication of the Hunanese culture. Among the works is a magnificently vibrant painting of a lotus flower by Peihua Chen, the flower of the Hunan province that represents rebirth, purity and self-awareness. In full circle just as her father gifted her the translated name of “Sketch” at birth, this painting was his final gift to his daughter before his passing on his only visit to the United States in 2000.</i>"<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-cSbSrOnqrqw/WXqXYG8ER7I/AAAAAAAAVcE/XYmndwOp6DMyVKVP96AA7d3Y6vYrY14_QCLcBGAs/s1600/DSC00887.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://1.bp.blogspot.com/-cSbSrOnqrqw/WXqXYG8ER7I/AAAAAAAAVcE/XYmndwOp6DMyVKVP96AA7d3Y6vYrY14_QCLcBGAs/s400/DSC00887.JPG" width="400" /></a></div>The drinks program at Sumaio has been designed by beverage consultant&nbsp;<b>Richard Echeverria</b>, and will be run by&nbsp;<b>Paul Lamprey</b>. Their drinks list includes 5 different <b>Baijiu</b>, a Chinese spirit which is actually the most popular spirit in the world. Baijiu has been produced in the Hunan region for a very long time though it has only been more recently that they have been making Baijiu which has become noteworthy. They also offer four different Baijiu cocktails, which are generally made with <b>Hong Kong Baijiu</b>, and you will rarely find that many Baijiu cocktails at any other local restaurant.<br /><br />For more information on Baijiu, including reviews of the 5 Baijiu carried by Sumiao, please check out my <b><a href="http://passionatefoodie.blogspot.com/2016/08/world-baijiu-day-august-9.html">prior post</a></b>, which has links to all of my other Baijiu posts. And with <b><a href="http://www.worldbaijiuday.com/">World Baijiu Day</a></b> coming up on August 9, Sumiao Hunan would be a great place to celebrate this holiday and learn more about this fascinating Chinese spirit.<br /><br />The Drinks menu also has five&nbsp;<b>Tiki</b>&nbsp;<b>Cocktails</b> as well as five other <b>Signature Cocktails </b>(generally priced $12-$14). There are even four <b>Mocktails</b>, non-alcoholic drinks, which is great for the who don't want to imbibe but want something different to sip. The <b>Wine</b> list has about 13 options by the glass ($9-$10) with another 11 available just by the bottle. There is some good diversity on the list, better than many other Asian restaurants. The <b>Sake</b> list is short and generally unexciting, except they do carry a couple of Sakes from the local <b><a href="http://www.dovetailsake.com/">Dovetail Sake</a></b>. I would like to see them add some more interesting Sakes to their list.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-PGqk2DUfMvo/WXdZEh1qemI/AAAAAAAAVac/98x6O-1Hxc0jMQGaTmGeKN4X0VVZL8kQACLcBGAs/s1600/IMG_4300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://2.bp.blogspot.com/-PGqk2DUfMvo/WXdZEh1qemI/AAAAAAAAVac/98x6O-1Hxc0jMQGaTmGeKN4X0VVZL8kQACLcBGAs/s400/IMG_4300.JPG" width="300" /></a></div>I've enjoyed all four of their Baijiu cocktails, noting that all of them had the prominent fruity and herbal flavors of <b><a href="http://passionatefoodie.blogspot.com/2016/07/baijiu-drinking-etiquette-some-reviews.html">Hong Kong Baijiu</a></b>. The <b>Schrodinger's Coupe</b> ($14) is made with Baijiu, curaçao, grapefruit, lime and plum bitters. It's Baijiu taste was accompanied by some sour fruit flavors with a hint of grapefruit. It wasn't overly sweet and was a refreshing summer drink.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-JW8u7J-nbfA/WXdZK_xgG7I/AAAAAAAAVak/50EF7uwXWmIpDP6_jaDp8uQrxnbdkX4YgCLcBGAs/s1600/IMG_4313.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://2.bp.blogspot.com/-JW8u7J-nbfA/WXdZK_xgG7I/AAAAAAAAVak/50EF7uwXWmIpDP6_jaDp8uQrxnbdkX4YgCLcBGAs/s400/IMG_4313.JPG" width="300" /></a></div>The <b>Perpetual Motion</b> ($14) is made with Baijiu, blood orange, lime, elderflower liqueur, and mint. It had more red fruit flavors, with enhanced aromatics and a touch of citrus. This cocktail was also refreshing, wasn't overly sweet, and was well balanced.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-5ao3ZRVoW9g/WXqXnhcLaAI/AAAAAAAAVcI/Wbr9cXYNdK0B4oea9UpqSpN2UGzIkaJgACLcBGAs/s1600/IMG_4327.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://1.bp.blogspot.com/-5ao3ZRVoW9g/WXqXnhcLaAI/AAAAAAAAVcI/Wbr9cXYNdK0B4oea9UpqSpN2UGzIkaJgACLcBGAs/s400/IMG_4327.JPG" width="300" /></a></div>The <b>Ice Cold Fusion</b> ($14) is made with Baijiu, Cognac, triple sec and lemon. This might have been my favorite of their Baijiu cocktails, offering a bit more of a sour taste, enhanced by the flavors of the Cognac.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-JmaVKphrjug/WXqXnk9g09I/AAAAAAAAVcM/z8YpS8-zuMUVn7m6wZaXh4ZV1VShZ7h6gCLcBGAs/s1600/IMG_4331.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://1.bp.blogspot.com/-JmaVKphrjug/WXqXnk9g09I/AAAAAAAAVcM/z8YpS8-zuMUVn7m6wZaXh4ZV1VShZ7h6gCLcBGAs/s400/IMG_4331.JPG" width="300" /></a></div>The <b>Pyroclastic Punch </b>($14) is made with Baijiu, fruitlab hibiscus liqueur, passionfruit cordial and lemon. It was probably the sweetest of the four cocktails, though not overly so. It had deep berry flavors with nice aromatics.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-tmCe-fSuMOg/WXdZIKgpdsI/AAAAAAAAVag/sN2k6p604DUwvJwiSydziFP6u_qAwLTrACLcBGAs/s1600/IMG_4309.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://4.bp.blogspot.com/-tmCe-fSuMOg/WXdZIKgpdsI/AAAAAAAAVag/sN2k6p604DUwvJwiSydziFP6u_qAwLTrACLcBGAs/s400/IMG_4309.JPG" width="300" /></a></div>The <b>Maitai-Hunan Style</b> ($12) is made with Bacardi White, Chairman's Reserve Spiced Rum, Curacao, Orgeat, mixed juices, and a dark rum float. It had a nice blend of tropical fruit flavors, was only mildly sweet, and the spice notes enhanced the taste. Another winning cocktail.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-tDeKWEL4TwA/WXqYb78OMHI/AAAAAAAAVcQ/U6Ua---pk-sck2pMgHib6mdYWK4ock1NgCLcBGAs/s1600/IMG_4334.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://2.bp.blogspot.com/-tDeKWEL4TwA/WXqYb78OMHI/AAAAAAAAVcQ/U6Ua---pk-sck2pMgHib6mdYWK4ock1NgCLcBGAs/s400/IMG_4334.JPG" width="300" /></a></div>The <b>Asian Atom</b> ($12) is made with Bacardi white rum, Myers original dark rum, Apricot brandy, Mai Tai mix, mixed juices, and 151 float. It was a bit sweeter than the Mai Tai though it had a pleasant taste, especially a tropical accent.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-VvdhZhgxIgU/WXqYhboNTRI/AAAAAAAAVcY/S6XCTtizsYg145Cn_J36F2LXkjEdU1RAACLcBGAs/s1600/IMG_4338.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://4.bp.blogspot.com/-VvdhZhgxIgU/WXqYhboNTRI/AAAAAAAAVcY/S6XCTtizsYg145Cn_J36F2LXkjEdU1RAACLcBGAs/s400/IMG_4338.JPG" width="300" /></a></div>The <b>Sumiao Citrus</b> ($6) is one of the Mocktails, made with white grapefruit juice, lemon, simple syrup, blood orange puree, and orange garnish. This was an interesting concoction, not overly sweet, and was quite refreshing. If you aren't drinking something alcoholic with your meal, then this would be a good option.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-HmPdCVcvUbw/WXdV8wthUfI/AAAAAAAAVaU/6tfIuXGZFf47AdP1SpqTmJdcEST5Pf0FQCLcBGAs/s1600/DSC00851.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://3.bp.blogspot.com/-HmPdCVcvUbw/WXdV8wthUfI/AAAAAAAAVaU/6tfIuXGZFf47AdP1SpqTmJdcEST5Pf0FQCLcBGAs/s400/DSC00851.JPG" width="400" /></a></div>Much research and experimentation went into the development of their menu, including testing over 300 dishes. Some of the eliminated dishes required ingredients that weren't available locally while others weren't considered healthy enough for their concept. The chefs who will execute these dishes are&nbsp;<b>Changchun Ji</b>&nbsp;and&nbsp;<b>Xinke Tan</b>, and they have worked at restaurants including&nbsp;<b>Nobu, Masa, Hakkasan</b> and <b>Hunan Manor</b>.<br /><br /><b>Chef Changchun Ji </b>came to the United States in the early 2000s when he accepted an offer to work as a chef at <b>Masa</b> in New York City. Since then, Chef Ji has since worked at distinguished restaurants such as <b>Nobu Fifty Seven</b>, <b>Hakkasan</b> in New York City and in Beverly Hills, <b>Din Tai Fung</b>, and <b>Chengdu Impression </b>before arriving in Cambridge to helm the kitchen at Sumiao Hunan Kitchen.<br /><br /><b>Chef Xinke Tan </b>began his culinary career in 2000, working as a kitchen manager for <b>Kaixuanmen Restaurant</b> in Zhijiang, Hunan, China for six years. Moving to Munich for work in 2007, Chef Tan later returned to China, relocating to Xiangtan, Hunan, Sumiao’s hometown, in 2011 where he worked as executive chef at <b>Jinyuan No. 1</b>. An expert in Hunan cuisine and Chinese flavor profiles, Chef Tan arrived in the United States in 2012, working at a number of Hunan restaurants around America such as <b>Hunan Taste</b> in Baltimore, <b>Hunan Manor</b> in New York City as well as <b>Dong Ting Chun Hunan Restaurant</b> and <b>King Fu Master</b> in Los Angeles. Now back on the East Coast at Sumiao Hunan Kitchen, Chef Tan brings his expertise in Hunan cuisine to Kendall Square.<br /><br />The base of Sumiao's Hunan's menu is contemporary Hunan style, with a few dishes from other Chinese culinary traditions. Their lunch and dinner menus will essentially remain unchanged while their weekend menu, which has more authentic Hunan dishes, and the Chef's special menu will change frequently, based on seasonally and the the availability of ingredients.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-Sf9WzkldFzI/WXdo_nhkb0I/AAAAAAAAVbk/BLiGdOLHqgkJfMCB26gjDk2j38PIyUWXQCLcBGAs/s1600/IMG_4296.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://4.bp.blogspot.com/-Sf9WzkldFzI/WXdo_nhkb0I/AAAAAAAAVbk/BLiGdOLHqgkJfMCB26gjDk2j38PIyUWXQCLcBGAs/s400/IMG_4296.JPG" width="300" /></a></div>The initial dinner menu includes <b>Soups</b> (4 choices, $7-$8) and&nbsp;<b>Appetizers </b>(6 choices, $7-$12), from <b>Sumiao Hot &amp; Soup Soup</b> to <b>Garlic Calamari</b>. The menu is then split between <b>Vegetable</b> and <b>Meat &amp; Fish</b>, with dishes prepared in four different ways, including <b>Hunan Wok</b>, <b>Steamed</b>, <b>Pan-Seared</b>, and <b>Stir-Fried (</b>Vegetables $12-$18, Meat &amp; Fish $14-$45). Try <b>Hunan Wok Mountain Yams, Pan-Seared Cucumber with Shisho</b>, or S<b>tir Fried Skinny Broccoli</b>. Or opt for <b>Hunan Red-Braised Pork, Steamed Lava Fish</b>, or <b>Stir-Fried Beef on Fire</b>. There is also a section for <b>Grains</b>, including <b>Pancake,</b> <b>Noodle, Rice</b> and <b>Bao</b>, with three options for each category, ranging from $10-$20. Check out the <b>Hunan Roti Canai, Scallion Cold Noodles, Sanxiang Fried Rice</b> or <b>Jimmy's Crab Bao</b>.<br /><br />The Weekend menu is intended to present more authentic Hunanese dishes, and it will change from time to time. Currently, the menu has 6 additional options ($8-$28), such as <b>Sea Jelly with Daikon Radish</b>, <b>House-Made Pickled Beans with Pork</b>, <b>House-Made La Rou with Mushrooms</b>, and <b>Pan-Seared Whole Wheat Dough</b>.<br /><br />The menu is certainly diverse, and many of the dishes will seem familiar to people, though you might find some dishes prepared differently than you are used to finding elsewhere. Prices seem reasonable based on the quality and quantity of the dishes. And everything I tasted was delicious.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-dsPgkzGIkhA/WXdZTDFBszI/AAAAAAAAVas/X7-69f9D1rMNj0zFaMrH4R3LFvpkM_aywCLcBGAs/s1600/DSC00860.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://3.bp.blogspot.com/-dsPgkzGIkhA/WXdZTDFBszI/AAAAAAAAVas/X7-69f9D1rMNj0zFaMrH4R3LFvpkM_aywCLcBGAs/s400/DSC00860.JPG" width="400" /></a></div>The<b> Spicy Crunchy Cucumber</b> ($8), topped by a house sesame scallion sauce, wasn't overly spicy, though the heat does build up in your mouth, and had a nice crunch to it. It also seemed to work as a decent palate cleanser while enjoying some of the other dishes.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-aRlQnQUmp2s/WXdZTJVl5lI/AAAAAAAAVaw/oh2IEUFKfako5fNrIfz_lHRiaEsVoMnEgCLcBGAs/s1600/DSC00863.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://1.bp.blogspot.com/-aRlQnQUmp2s/WXdZTJVl5lI/AAAAAAAAVaw/oh2IEUFKfako5fNrIfz_lHRiaEsVoMnEgCLcBGAs/s400/DSC00863.JPG" width="400" /></a></div>The <b>Rustic Scallion Pancake</b> ($12) was light and flaky, not oily, with a clean and compelling taste.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-pV39dxMypSA/WXdZS7FMRtI/AAAAAAAAVao/JcpaJHY3g3Y9LvghyskjxM8Nt5raRcEiQCLcBGAs/s1600/IMG_4301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://2.bp.blogspot.com/-pV39dxMypSA/WXdZS7FMRtI/AAAAAAAAVao/JcpaJHY3g3Y9LvghyskjxM8Nt5raRcEiQCLcBGAs/s400/IMG_4301.JPG" width="400" /></a></div>One of the highlights for me was the <b>Mala Duck</b> ($9), with an aged mala soy rub. The duck was tender and moist, with crisp skin, mild spice notes and lots of savory flavor. Beneath all the deletable slices of duck was a small pile of additional duck pieces, though there were some bones amidst those pieces.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Wum39wnjpCs/WXdZT-M_FbI/AAAAAAAAVa0/RQwk8v3ZrAcQP3Yh34c-GzN9kglNidL_ACLcBGAs/s1600/IMG_4303.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-Wum39wnjpCs/WXdZT-M_FbI/AAAAAAAAVa0/RQwk8v3ZrAcQP3Yh34c-GzN9kglNidL_ACLcBGAs/s400/IMG_4303.JPG" width="400" /></a></div>The <b>West Lake Beef Chowder</b> ($8), made with parsley and egg whites, seems to be more of a soup than a chowder, reminding me in some ways of an egg drop soup with tender pieces of meat within it. The broth was savory and tasty, and the bowl is quite large, big enough for two people at least.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/--p1suPRiLZA/WXdZT2evPJI/AAAAAAAAVa4/XTpqaVUZ1AUyWJuP9eHo-FoJsOiUySobgCLcBGAs/s1600/IMG_4307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://2.bp.blogspot.com/--p1suPRiLZA/WXdZT2evPJI/AAAAAAAAVa4/XTpqaVUZ1AUyWJuP9eHo-FoJsOiUySobgCLcBGAs/s400/IMG_4307.JPG" width="400" /></a></div>The <b>Sumiao Fried Rice</b> ($12), with eggs and soy sauce, is a relatively simple dish but very well done, tasting fresh and savory. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-9BgegT1gk6s/WXdZiW1RiKI/AAAAAAAAVa8/kKLzqfdLa4oTb8TDqMKvPbZQ3WoHXkU4ACLcBGAs/s1600/DSC00868.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://3.bp.blogspot.com/-9BgegT1gk6s/WXdZiW1RiKI/AAAAAAAAVa8/kKLzqfdLa4oTb8TDqMKvPbZQ3WoHXkU4ACLcBGAs/s400/DSC00868.JPG" width="400" /></a></div><b>Jimmy's Crab Bao</b> ($9), with pork and an aged vinegar chili dipping sauce, remind me of soup dumplings as they have a juicy interior so you must carefully bite into them so you don't lose all that delectable broth. These bao have a pleasing texture and each bite encompasses a tasty and complex blend of flavors. And the dipping sauce is an excellent enhancement to the bao.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-nDc_7YVUl_o/WXdZlkKGXjI/AAAAAAAAVbI/GnusiW0QZuA59JMDBySFX066dSB6-bk8gCLcBGAs/s1600/IMG_4310.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://2.bp.blogspot.com/-nDc_7YVUl_o/WXdZlkKGXjI/AAAAAAAAVbI/GnusiW0QZuA59JMDBySFX066dSB6-bk8gCLcBGAs/s400/IMG_4310.JPG" width="400" /></a></div>The <b>Sumiao Gyoza</b> ($6) are home-made pork gyoza, &nbsp;accompanied by a five spices dipping sauce. Like the bao, these gyoza have a nice texture, with a slight crunch due to the frying, and are filled with a light, meaty mix.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-CIy51sY9cME/WXdZlZwHH4I/AAAAAAAAVbA/GXwWnOdtxgw2A_k3drOyzK8tpC6Es4TmACLcBGAs/s1600/IMG_4311.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://4.bp.blogspot.com/-CIy51sY9cME/WXdZlZwHH4I/AAAAAAAAVbA/GXwWnOdtxgw2A_k3drOyzK8tpC6Es4TmACLcBGAs/s400/IMG_4311.JPG" width="400" /></a></div>From the weekend menu, the <b>Sumiao Shang Gan</b> ($8) consists of rectangular pieces of bean curd with pork belly, green cayenne pepper, and garlic leaves, though initially I thought the greens were green beans. Though I'm not a big tofu fan, I enjoyed this dish, each tender piece of bean curd having soaked up the spicy and savory flavors of the dish. This is a spicy hot dish, the type of Hunan cuisine you hear about.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-NKBIuB-uG_g/WXdZlqXQqLI/AAAAAAAAVbE/hh4Xv2NeXX0GFDQukE1f9ZOmldvDDb_LACLcBGAs/s1600/IMG_4312.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://2.bp.blogspot.com/-NKBIuB-uG_g/WXdZlqXQqLI/AAAAAAAAVbE/hh4Xv2NeXX0GFDQukE1f9ZOmldvDDb_LACLcBGAs/s400/IMG_4312.JPG" width="400" /></a></div>Also from the weekend menu, the <b>Grandma's Pork</b> ($15) has plenty of pork belly, with green cayenne pepper and garlic leaves. It was probably the spiciest of all the dishes I enjoyed, and was one of my favorites. The tender pork belly is salty and flavorful, enhanced by the heat of the pepper and the crunch of the garlic leaves. This is a fine example of Hunan cuisine.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-sik5yFSSL8o/WXdZpJ8qFoI/AAAAAAAAVbM/3Nw_0GoZtwsXYOEXeeFsgH5Nii5V8kKlQCLcBGAs/s1600/IMG_4315.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://3.bp.blogspot.com/-sik5yFSSL8o/WXdZpJ8qFoI/AAAAAAAAVbM/3Nw_0GoZtwsXYOEXeeFsgH5Nii5V8kKlQCLcBGAs/s400/IMG_4315.JPG" width="400" /></a></div>I had to try their <b>Stir-Fried General Tso Chicken </b>($16), with dried chili pepper, to see how it compared to the myriad versions available at so many Asian restaurants. Sumiao's version is based on the original recipe of Chef Peng though they have also made some modifications, adding in some Hunan elements, and thus creating their own unique version. I was thoroughly impressed with this dish, and it is probably the best version I've ever tasted. The chicken had a light, crunchy batter and the sauce was more savory, with mild spice and plenty of complexity. Highly recommended.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-1FyJHt8JcOU/WXqZnGtDg_I/AAAAAAAAVcg/x1MDaxJLkFcaAHje1esWn7PeI0yTMSi4gCLcBGAs/s1600/IMG_4332.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-1FyJHt8JcOU/WXqZnGtDg_I/AAAAAAAAVcg/x1MDaxJLkFcaAHje1esWn7PeI0yTMSi4gCLcBGAs/s400/IMG_4332.JPG" width="400" /></a></div>Some of the appetizers on their Opening Party night included <b>Dessert Fish</b>&nbsp;(and that is savory, not sweet), <b>Fried Calamari </b>and <b>Lotus Meat Balls</b>. Those scrumptious meatballs were made from pork, lotus root, egg, flour, corn starch, soda powder and black pepper. They had a great crunchy coating and a moist and savory taste within.<br /><br />If you have room, they also have a small dessert menu, with about eight options ($8-$12), including <b>Exotic Bomba, Green Tea Tiramisu, Chocolate Pistachio Souffle</b> and <b>Creme Brûlée</b>. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-NUBXArH3A0E/WXdfDbx6usI/AAAAAAAAVbU/XwFQ9-JNSb0W9rKMfSMrJYSm2Z22IZEKwCLcBGAs/s1600/DSC00852.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://1.bp.blogspot.com/-NUBXArH3A0E/WXdfDbx6usI/AAAAAAAAVbU/XwFQ9-JNSb0W9rKMfSMrJYSm2Z22IZEKwCLcBGAs/s400/DSC00852.JPG" width="400" /></a></div>Overall, this is an impressive beginning for Sumiao Hunan Kitchen and expect it will become a popular restaurant in Kendall Square. I will certainly return, to try more of the menu, and see how the restaurant develops over time. I highly recommend you check out the restaurant and experience for yourself their Hunanese cuisine, accompanied by a fine Baijiu cocktail. I wish Sumaio Chen and her whole team the best of luck in this endeavor.http://passionatefoodie.blogspot.com/2017/07/sumiao-hunan-kitchen-impressive.htmlnoreply@blogger.com (Richard Auffrey)0tag:blogger.com,1999:blog-2405633513402883204.post-7870042997656427906Thu, 27 Jul 2017 07:00:00 +00002017-07-27T03:00:07.256-04:00BostonCambridgeCharityRestaurantseafoodThursday Sips & NibblesI am back again with a new edition of <b>Thursday Sips &amp; Nibbles</b>, my regular column where I highlight some interesting, upcoming food &amp; drink events.<br />**********************************************************<br /><b>1)&nbsp;Big Night Entertainment Group</b> Chef/Partner <b>Kevin Long</b> and the <b><a href="http://www.empireboston.com/">Empire Asian Restaurant &amp; Lounge</a></b> team invite guests to kick start their week with the newly-launched <b>Kasai Monday Menu</b>. Every Monday, Chef Kevin Long serves up the Kasai Monday Menu featuring Asian-inspired Bar Bites perfect for post-work snacking or pre-game grubbing. <br /><br />The Kasai Monday Menu is available in the restaurant’s lounge area from 5pm-10pm and features six bar bites including <b>Wings &amp; Rings</b> pairing of tempura onion rings and jalapeno honey glazed chicken wings; <b>Bao Full of Bull </b>slow braised boneless short rib, crispy bao, jalapeno, mirin pickles; <b>Drunken Chicks</b> on Fire crispy potato starch dusted chicken skewers, bourbon buffalo sauce, bourbon flame – three piece; <b>Long End of the Stick Asian</b> spice marinated beef tenderloin, skewed with bell pepper, sweet onion, Gojujang dipping sauce; <b>Taco vs. Taco </b>one spicy salmon and one spicy tuna wonton taco; and <b>Sushi Cupcakes</b>, Empire’s signature appetizer of broiled lobster and scallops in spicy garlic butter, placed in a sushi rice cup – two piece. <br /><br />Guests can wash it all down with large-format cocktail specials from Bar Manager <b>Nancy Nguyen </b>that are perfect for sharing with friends like the <b>Pineapple Mai Tai</b> choice of Classic with Bacardi 8 or White Mai Tai with Ciroc Pineapple (serves two) and <b>The Big Kahuna</b> with Grey Goose, fresh watermelon punch, mint and ginger (serves four or more). <br /><br />For reservations, please call 617-295-0001<br /><br /><b>2)</b> The&nbsp;<b><a href="https://www.mandarinoriental.com/boston/back-bay/luxury-hotel">Mandarin Oriental, Boston</a></b>&nbsp;announces the debut of <b><a href="https://www.mandarinoriental.com/boston/back-bay/fine-dining/lounges/lobby-lounge">Ceviche@MO</a></b>, a pop-up tasting menu featuring a selection of fresh New England seafood. An inviting place to gather socially and unwind after a busy day in Back Bay, guests are able sit amongst the lobby’s exotic blonde wood paneling and enjoy a trio of house-made summer ceviche paired with an ombré of rosé, handpicked by sommelier, <b>David Bérubé</b>.<br /><br />Available individually or as a tasting flight, Ceviche@MO will be served through August 31 in the hotel’s <b><a href="https://www.mandarinoriental.com/boston/back-bay/fine-dining/lounges/lobby-lounge">Lobby Lounge</a></b>.<br /><br />--SCALLOP CEVICHE ($16): avocado, red fresno pepper, yuzu, cilantro<br />--SHRIMP CEVICHE ($14): tomatillo, red onion, radish, lime juice, chive, parsley, chervil<br />--OCTOPUS CEVICHE ($18): sweet bell peppers, cherry tomato, tomato water, castelvetrano olives, parsley<br />--Glass of Rose $12-$16<br />--CEVICHE TASTING $45<br />--OMBRÉ OF ROSÉ $20<br />--CEVICHE TASTING WITH OMBRÉ OF ROSÉ $60<br /><br /><b>3) </b>The <b>Cambridge Chamber of Commerce</b> is proud to announce Cambridge’s newest Summer food festival, <b>The Char &amp; Bar Wars</b> – a head-to-head battle between 30 of the hottest local restaurants and bars benefitting the <b>Rindge School of Technical Arts Culinary Arts and Hospitality Program</b>. On Wednesday, August 2, from 5pm-8pm, Food lovers will take the judge’s seat as they taste slider size burgers and sample cocktails prepared by popular local restaurants, battling to win the title of <b>Best Classic Burger, Best Signature Burger</b>, and <b>Best Summer Cocktail</b>.<br /><br />Restaurants that will be throwing their hats in the ring include: Glass House, AC Bar and Lounge, Harvard Square Shake Shack, ArtBar Cambridge, Craigie On Main, The Automatic, Forage, Tasty Burger, Boston Burger Company, The Asgard, Atwood's Tavern, Atlantic Fish Co., La Fabrica Central, The Rising Bar, Rindge School of Technical Arts Culinary Program, Café Luna, Nubar and more! <br /><br />WHERE: 50 Landsdowne Street, Cambridge<br />HOW: Tickets are available via Eventbrite for $45 and include unlimited sampling of food and drinks – a valid 21+ ID is required to receive the Bar War bracelet. To purchase tickets, visit https://www.eventbrite.com/e/the-char-bar-wars-tickets-34656023098#tickets.http://passionatefoodie.blogspot.com/2017/07/thursday-sips-nibbles_27.htmlnoreply@blogger.com (Richard Auffrey)0tag:blogger.com,1999:blog-2405633513402883204.post-5506642937313273286Tue, 25 Jul 2017 07:00:00 +00002017-07-25T03:00:09.249-04:00BostoncocktailRestaurantrumsherryspainspiritRon Navazos Palazzi Cask Strength Rum: Aged In Sherry Barrels<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-vJXoO7Ao064/WXSyUWdZIII/AAAAAAAAVZc/XqFrpEkkyBAGQgv_Ci7-xW6dxVAdSLvMwCLcBGAs/s1600/IMG_4277.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://1.bp.blogspot.com/-vJXoO7Ao064/WXSyUWdZIII/AAAAAAAAVZc/XqFrpEkkyBAGQgv_Ci7-xW6dxVAdSLvMwCLcBGAs/s400/IMG_4277.JPG" width="300" /></a></div>While sitting at the bar at <b><a href="http://www.troquetboston.com/">Troquet</a></b>, I thoroughly enjoyed a superb <b>Lamb Burger Slider</b>, topped with lamb bacon, goat cheese feta, and harissa. As I savored this burger, I spied an intriguing spirit on a shelf behind the bar, knowing I had to taste it. I'd previously tasted other spirits from this company but hadn't yet sampled this one. I didn't fight the urge and ordered a glass.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-0Hzn1C2IO8c/WXSu945kb2I/AAAAAAAAVZM/MxcLNz4Fo7QLR3BA0Wk_VfzUoCsGhFQMgCLcBGAs/s1600/IMG_4283.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://2.bp.blogspot.com/-0Hzn1C2IO8c/WXSu945kb2I/AAAAAAAAVZM/MxcLNz4Fo7QLR3BA0Wk_VfzUoCsGhFQMgCLcBGAs/s400/IMG_4283.JPG" width="300" /></a></div><b>Jesus Barquin</b>&nbsp;&amp;&nbsp;<b>Eduardo Oreja&nbsp;</b>of&nbsp;<b><a href="http://www.equiponavazos.com/en/navazospalazzi/maltwhiskynavazospalazzi/">Equipo Navazos</a>, </b>known for bottling exceptional Sherries,&nbsp;partnered with&nbsp;<b>Nicolas Palazzi</b>&nbsp;of&nbsp;<b><a href="https://www.pmspirits.com/">PM Spirits</a></b>&nbsp;to produce a series of Spanish spirits, including brandy, rum, grain whiskey and malt whiskey. Last month, I reviewed the&nbsp;<b><a href="http://passionatefoodie.blogspot.com/2017/06/navazos-palazzi-malt-whisky-from-spain.html">Navazos Palazzi Malt Whiskey</a></b>&nbsp;and found it to be ".<i>..elegant and compelling, unique and delicious, a well-balanced whiskey that will surprise and delight. My highest recommendation!</i>" I had high expectations for their <b>Ron Navazos Palazzi Cask Strength Rum</b> ($100-$110) and wasn't disappointed in the least.<br /><br />The alleged origin story behind this rum is intriguing, though not all of the details area readily available. It is claimed that Jesús Barquín and Nicolas Palazzi were visiting numerous bodegas in the Jerez region, seeking either Brandy or Sherry. At an unnamed bodega, they stumbled upon numerous barrels of rum, certainly nothing they expected to find. Through further research, they uncovered that the rum was made from 100% molasses and had been distilled in the <b>Antilles</b>, though the specific island is not mentioned.<br /><br />Initially, the rum was aged in the Antilles for five years in first-fill bourbon barrels. It was then sent to the bodega in Spain, payment for some unknown transaction. The bodega transferred the rum into used Oloroso barrels, where it sat for more than ten years. Barquín and Palazzi acquired 32 casks of this rum so it is a finite spirit. They have chosen to bottle it unfiltered and at cask strength, 51.5 ABV, &nbsp;releasing 1500 bottles a year until the rum is gone. Currently, it appears they have released bottles in 2013 and 2014.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-e9RZiG31Zt0/WXSva96mgSI/AAAAAAAAVZQ/59nxb3-gSpsC3MBXXGqTILgrkSFpuEgSACLcBGAs/s1600/IMG_4285.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://1.bp.blogspot.com/-e9RZiG31Zt0/WXSva96mgSI/AAAAAAAAVZQ/59nxb3-gSpsC3MBXXGqTILgrkSFpuEgSACLcBGAs/s400/IMG_4285.JPG" width="300" /></a></div>The color of this rum was deep and dark, though with some translucence, reminding me in some ways of an aged Oloroso Sherry. Sniffing the contents of the glass, I was enamored with the complex aromas that wafted up, seducing my nose. There was fruit and spice, nuts and chocolate, and it was a pleasure just to sit and enjoy the aromas. On the palate, I was initially pleased with the relative dryness of the rum. It wasn't one of the prominent sweet rums but rather its sweetness was of a more subtle nature, with underlying caramel, vanilla and molasses flavors. And the complexity of the nose was duplicated on the palate, such a compelling melange of flavors that seemed to present something new each sip I took. There was a certain nutty and saline character that reminded me of Sherry, but also bright citrus and plum notes. There were plenty of spicy elements, with a backbone of umami, and hints of leather. Elegant and fascinating, this rum had a pleasing, lengthy finish.<br /><br />Highly recommended! I'll be buying a bottle or two soon.http://passionatefoodie.blogspot.com/2017/07/ron-navazos-palazzi-cask-strength-rum.htmlnoreply@blogger.com (Richard Auffrey)0tag:blogger.com,1999:blog-2405633513402883204.post-8628686463909256255Mon, 24 Jul 2017 07:00:00 +00002017-07-24T03:00:29.294-04:00alcoholcontroversyhealthlawrantRant: If There Is Any Doubt...On this past Tuesday morning, while driving in Gloucester, famed Chef <b>Barbara Lynch</b> was involved in a motor vehicle accident, striking a parked car. The police arrived on the scene and Lynch failed sobriety tests and registered nearly twice the legal limit on a breathalyzer. She was subsequently arrested for operating under the influence of alcohol. Fortunately, no one was injured in the accident. It could have been much worse.<br /><br />We will probably never know all the facts surrounding this incident. Most likely, Lynch will plead out to the charges, without the necessity of a trial. That is a very common occurrence in such incidents. We will probably never know how much alcohol Lynch consumed, and won't understand why she chose to drive after consuming all of that alcohol. Let us hope that this arrest is a wake-up call for Lynch, who won't ever drink and drive again.<br /><br />Her arrest provides a fascinating cautionary tale for everyone who might consider drinking and driving. And it also provides a glimpse into the culinary world and the problem of substance abuse. <br /><br />My own advice on drinking and driving is very simple.<br /><br /><b><i>If you've had too much alcohol to drink, if there is any doubt in your mind, don't drive.</i></b><br /><br />Any questions? <br /><br />This is an absolutely vital issue for everyone who enjoys alcohol of any type, from wine to beer, from Scotch to hard cider. During the summer, there are plenty of parties and barbecues, picnics and beach outings, and there is the potential for people to over indulge, to drink too much at these events. There is nothing wrong with that, and you can drink as much as you desire, as long as you give up your keys to someone who is sober. <br /><br />As I've said multiple times before, and which I'll repeat year after year, "<i><b>If there is any question, no matter how small, whether you are too intoxicated to drive, then don't. If your family or friends think you have had too much to drink, don't drive. Just don't. It is not worth the risk by any calculation</b></i>." Err on the side of caution so that if you have any doubt of your capacity to drive, then please do not drive. Take a taxi or Uber, catch a ride with someone else, walk or sleep it off. Just don't drive! <br /><br />Rationally, we all know the dangers of drinking and driving. We endanger our own lives as well as the lives of others. Every year, we hear multiple news reports about terrible auto accidents, some with fatalities, that occur because a driver was intoxicated. Families are torn apart, lives are ruined, and much more. Why don't we learn from all these incidents? Even if you don't get in an accident, you might get arrested for drunk driving, with all the attendant high costs, and not just economic. You might even end up in jail. <br /><br />About 17,000 people are arrested for drunk driving in Massachusetts each year. That is a huge figure, showing that far too many people still don't understand that they should not drink and drive. Each time you drink and drive, you endanger yourself, your passengers, pedestrians, cyclists, and people in other vehicles. Let someone else drive you, whether it be a friend or family. Take an Uber or public transportation. Leave your car where it is parked as you can always pick it up the next day. You have plenty of options so there is absolutely no reason to drink and drive. Be responsible.<br /><br />I don't want to lose any family or friends this year due to a drunk driving accident. I don't think anyone wants to lose their loved ones either. Your family and friends would rather you didn't drink and drive as they don't you to die in a terrible drunk driving accident. So please just don't!<br /><br />As for the issue of substance abuse in the restaurant industry, that is an important topic for another time.http://passionatefoodie.blogspot.com/2017/07/rant-if-there-is-any-doubt.htmlnoreply@blogger.com (Richard Auffrey)0tag:blogger.com,1999:blog-2405633513402883204.post-1673657785810120796Thu, 20 Jul 2017 07:00:00 +00002017-07-20T03:00:13.191-04:00BostonbrunchburgerCambridgecocktailsitalian cuisineItaly WinesRestaurantThursday Sips & NibblesI am back again with a new edition of <b>Thursday Sips &amp; Nibbles</b>, my regular column where I highlight some interesting, upcoming food &amp; drink events.<br />**********************************************************<br /><b>1)&nbsp;</b>Eastie’s latest newcomer,&nbsp;<b><a href="http://www.cunardtavern.com/">Cunard Tavern</a>,</b>&nbsp;is now be open for weekend brunch. Available every Saturday and Sunday from 10:30 a.m. to 2:30 p.m., Cunard will offer brunch-goers an eclectic menu full of brunch classics and re-imagined, new interpretations of old favorites. <br /><br />Ranging in price from $10 to $22, Chef <b>Anthony Pino’s</b> brunch menu will feature approachable, fun entrées including:<br /><b>Elvis Sandwich </b>(peanut butter, banana, and bacon in egg-dipped brioche and grilled)<br /><b>Bacon and Egg Burger </b>(Swiss, applewood-smoked bacon, over easy egg, fresh tomato, shredded lettuce, slice onion and chipotle hollandaise)<br /><b>#BasicBreakfast</b> (two eggs, cheesy hash browns, crispy applewood-smoked bacon, and toast)<br /><b>Baked French Toast Casserole</b> (baked brioche with seasonal fruit toppings and homemade whipped cream).<br /><b>Lobster &amp; Corn Salad roll </b>(maine lobster and local corn in a buttered hotdog roll)<br /><br />To complement its food menu, Cunard will offer guests a variety of handcrafted “adult beverages” including a <b>Chili Verde Bloody</b>, <b>Mimosas</b>, and an assortment of <b>Bellinis </b>made with various fresh purees. <br /><br /><b>2)</b>&nbsp;On Tuesday, July 25, join <b>Chris Schlesinger</b> on <b><a href="http://www.theautomaticbar.com/">The Automatic</a></b>’s porch as he makes his famous <b>Paella</b>! Spanish style appetizers, seafood and pork paella and a whole lot of hospitality are going to be served homestyle out on the porch by Chris Schlesinger and The Automatic team.<br /><br />Chris, a James Beard award-winning chef, founder of East Coast Grill and author of several books, opened The Automatic with his friend, legendary bartender <b>Dave Cagle</b>. “<i>This is our first summer season out on the patio, so we figure we have to christen it with paella and rosé</i>” says Chris. <br /><br />It all started with a friendly paella competition over the charcoals at his summer home in Westport. Then Chris’ paella recipe was featured in <b><a href="http://www.nytimes.com/2013/07/17/dining/paella-by-land-and-sea.html">The New York Times</a></b> and it has become a summertime staple. Come with friends to cheer on “Old Man Schlesinger” as he cooks up his sacred summer dish. Toast the cook with The Automatic’s large format rosé! Make your reservations now, this will sell out. <br /><br /><b>Price</b>: $35 per person, fixed price<br />Please call 617-714-5226 to make a Reservation<br /><br /><b>3)</b> <b><a href="http://www.babbopizzeria.com/">Babbo Pizzeria e Enoteca</a></b> Chef <b>Mario LaPosta</b> and his team invite guests to join them on Thursday, July 27 to explore the flavors of <b>Puglia</b>. Babbo Pizzeria will host an Italian wine dinner to explore the flavors of Puglia. Starting at 6 p.m., the evening will include a tasting of four different courses, along with wine pairings from the region. <br /><br />The menu is as follows:<br /><b>Antipasti&nbsp;</b><br />--Bruschetta with Burrata di Andria<br />--Cozze Gratinate<br />--Peperoncini Ripieni with Tuna<br />--Zensa Salento Fiano 2014<br /><b>Orrecchiette</b>, Pomodorini Secchi, Salsiccia, Broccoli Rabe<br />Li Veli 'Primerose' Negroamaro Rosato 2016<br /><b>Parmigiana di Melanzane</b><br />Pietregiovani Primitivo 2013<br /><b>Goat's Milk Ricotta Panna Cotta</b>, Vincotto Biscuit, Fresh Figs<br />﻿Babbo Limoncello<br /><br />Tickets are $95 and can be purchased by logging onto https://pugliawinedinner.splashthat.com/<br /><br /><b>4)</b>&nbsp;<b><a href="http://www.tapestry.restaurant/">Tapestry</a></b> in Fenway is hosting an <b>Aloha Party</b> featuring Hawaiian cuisine such as Hawaiian Pizza along with Spam and pineapple dishes, tiki drinks and live Island music performed by <b>Big Party Orchestra</b>.<br /><br />The event is open to the public and will take place on Sunday, August 20th from 2pm until 8pm. There is a $5 cover charge at the door and there will be a cash bar.<br /><br /><b>5) </b>The <b>Cambridge Chamber of Commerce</b> is proud to announce Cambridge’s newest Summer food festival, <b>The Char &amp; Bar Wars</b> – a head-to-head battle between 30 of the hottest local restaurants and bars benefitting the <b>Rindge School of Technical Arts Culinary Arts and Hospitality Program</b>. <br /><br />On Wednesday, August 2, from 5pm-8pm, food lovers will take the judge’s seat as they taste slider size burgers and sample cocktails prepared by popular local restaurants, battling to win the title of <b>Best Classic Burger, Best Signature Burger</b>, and <b>Best Summer Cocktail</b>. The event will take place at 50 Landsdowne Street, Cambridge.<br /><br />Restaurants that will be throwing their hats in the ring include: Glass House, AC Bar and Lounge, Harvard Square Shake Shack, ArtBar Cambridge, Craigie on Main, The Automatic, Café Luna and more,<br /><br />Tickets are available via Eventbrite for $45 and include unlimited sampling of food and drinks – a valid 21+ ID is required to receive the Bar War bracelet.<br /><br />To purchase tickets, visit https://www.eventbrite.com/e/the-char-bar-wars-tickets-34656023098#tickets.<br /><br /><b>6)</b>&nbsp;On Monday, July 31, celebrated <b>Chef Paul O’Connell </b>from the legendary <b>Chez Henri </b>shares the secrets of his famous <b>Cuban sandwich </b>with <b><a href="http://www.theautomaticbar.com/">The Automatic</a>.</b>&nbsp;The Automatic’s <b>Dave Cagle</b> and his team are honored to launch The Automatic’s new signature Cuban Sandwich – with the blessing of Chef Paul O’Connell. <br /><br />“<i>We are thrilled that Chef Paul O’Connell is bringing back his famous Pork Butt</i>!” says Dave Cagle. “<i>We say it’s time to Stop The Madness!! He’s sharing his recipe, teaching us his tricks, and we will begin serving the classic Cuban Sandwich starting at 5pm on July 31. And then every night after that.</i>” It will be The Automatic’s new signature sandwich.<br /><br />To make reservations, please call The Automatic at 617-714-5226<br /><br /><b>7)</b>&nbsp;Chef/Owner&nbsp;<b>Lydia Shire</b> – alongside executive chef <b>Simon Restrepo </b>and executive sous chef <b>Alex Pineda </b>– is debuting 25 new creations at <b><a href="http://www.scampoboston.com/">Scampo</a></b> that encapsulate the boldest and brightest flavors of summertime.<br /><br />To whet your appetite, there are a series of new starter courses. In the “Handmade Breads” category, there is <b>Crisped Lebanese Pita Bread </b>with whipped white bean and anchovy, sumac and pistachio oil finished with grated, cured egg yolk ($15) and on the pizza side, there is a new <b>Tiny Meatballs Pizza </b>with jowl bacon, candele sauce and gremolata ($20) as well as a <b>White Pizza</b> with truffle cheese, sherried chanterelle and fig preserve ($25).<br /><br />Other new starters include the summery <b>Avocado Soup</b> with a salt-baked prawn a la plancha and charred scallion crème fraiche ($17); <b>Peekytoe Crab Salad</b> on a lemony artichoke heart with red sorrel, lemon aioli and apple jelly cubes ($25); <b>Maple Torched Foie Gras</b> with sous-vide coffee butter and yellow raisin brioche ($26); the sharable <b>Char-Grilled Lamb Shoulder Chops</b> with whipped French feta mash (two for $22; three for $32); <b>Tandoori Fired Large Sea Scallops </b>on whipped white eggplant ($24); <b>Spain’s Ibérico Ham </b>with warm Portuguese custard tarts and shaved persimmon ($39); and, <b>Heirloom Tomatoes</b> with horseradish panna cotta, melon and pine nut puree ($16). <br /><br />From the signature mozzarella bar, there is a trio of newcomers: <b>Mozzarella with Prosciutto</b> on grilled watermelon steak ($29); <b>Mozzarella with Beef Sirloin Carpaccio</b> with peppery red watercress and petit cracked black pepper arancini ($22); and, <b>Burrata </b>on olive oil-fried chestnut polenta with broiled Frog Hollow Farm’s organic peaches ($22). <br /><br />New “Handmade Pasta e Risotti” offerings include the <b>Delicate Three-Cheese Lasagna</b>, a deconstructed creation filled with robiola cheese and topped with zucchini blossoms and truffle honey ($21); <b>Sweet Potato Agnolotti </b>with crisped pork belly and caramel ‘pulled’ roasted hazelnuts ($19/29); <b>Beet Pappardelle</b> with blue poppy seeds, white baby beets and black summer truffles ($18/28); and, <b>Butter ‘Toasted’ Acquerello Risotto</b>, from Piedmont, with summer’s soft shell lobster and ‘silver queen’ corn ($28). <br /><br />The entrée-sized “Plates” also have undergone a full seasonal revamping, with <b>Rare Tuna </b>served with frites, crisped ‘black and white’ squid and curly parsley bagna cauda ($36); <b>Roast Day Boat Nova Scotia Halibut</b> with cockles and rouille of rolled gratin with the thinnest zucchini and summer squash ($38); <b>Crisped Salmon</b> with spiced laksa butter and micro citrus greens on steamed coconut milk jasmine rice ($34); <b>Classic Brick Chicken </b>with red chard gnocchi, Alabama white BBQ sauce and a fried pickle ($30); <b>Heritage Red Wattle Pork Chop </b>with an intense rum-raisin butter and French fried parsnips ($36); <b>Scampo Duck </b>with celery leaf and almond milk risotto finished with Sangue Morlacco dark cherry liquor gastrique ($35); <b>Seared Darling Downs Wagyu Skirt Steak</b> with ripe tomato and peach with a pistachio pesto ($38); <b>Scaloppini of Tender Veal </b>with king oyster mushrooms and young taleggio with farro grains and marsala wine ($36); and, F<b>ish &amp; Chips </b>with apple cider-battered hake and lobster served with root chips and Tokyo tartar ($44). <br /><br />For sides, diners now can round out their experience with new accompaniments like <b>Grilled Corn &amp; Corn Sformato </b>with chipotle and chili-lime salt ($10) and <b>Simon’s Incredible Dauphine Potatoes</b> &amp; <b>Tempura Onion Rings</b> ($10). <br /><br />http://passionatefoodie.blogspot.com/2017/07/thursday-sips-nibbles_20.htmlnoreply@blogger.com (Richard Auffrey)0tag:blogger.com,1999:blog-2405633513402883204.post-8354977743598708158Wed, 19 Jul 2017 07:00:00 +00002017-07-19T03:00:08.629-04:00cocktaildistillerymarylandryespiritstastecampwhiskeyTasteCamp Maryland: Tenth Ward Distilling Company<div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-8wDPe_az694/WWJ3FpXgBLI/AAAAAAAAVYM/lYV6lDWsuTA9HTmi29jrUVppiE1OJMe2QCLcBGAs/s1600/fullsizeoutput_70b.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="970" data-original-width="1260" height="307" src="https://3.bp.blogspot.com/-8wDPe_az694/WWJ3FpXgBLI/AAAAAAAAVYM/lYV6lDWsuTA9HTmi29jrUVppiE1OJMe2QCLcBGAs/s400/fullsizeoutput_70b.jpeg" width="400" /></a></div>"<i>There was one mistake Baltimore never made. Baltimore, and the state of Maryland, never endorsed Prohibition. We were known as the wettest state, where beer and liquor was freely available before and after the Volstead Act's repeal in 1933</i>."<br />--<b><a href="http://articles.baltimoresun.com/2010-04-30/news/bs-md-kelly-prohibition-20100430_1_prohibition-alcohol-volstead-act">The Baltimore Sun</a></b>, April 30, 2010 <br /><br />As I <b><a href="http://passionatefoodie.blogspot.com/2017/07/tastecamp-maryland-mcclintock.html">recently wrote</a></b>, I attended <b><a href="https://www.facebook.com/groups/716335475188069/">TasteCamp 2017</a></b> in <b>Maryland</b>&nbsp;and during our weekend visit we sampled a number of local spirits. During our visit to <b><a href="http://passionatefoodie.blogspot.com/2017/07/tastecamp-maryland-mcclintock.html">McClintock Distilling Company</a></b>, we also had the opportunity to taste some spirits from the&nbsp;<a href="http://www.tenthwarddistilling.com/" style="font-weight: bold;">Tenth Ward Distilling Company</a>, and<b>&nbsp;</b>I found three of their products to be interesting, innovative and delicious.<br /><br />The<b>&nbsp;</b><a href="http://www.tenthwarddistilling.com/" style="font-weight: bold;">Tenth Ward Distilling Company</a>, which opened in July 2016, is located at 508 East Church Street in Frederick, in a part of the city which was once known as the <b>Tenth Ward</b>. The distillery is owned by <b>Monica Pearce</b> and <b>Kyle Pfalzer</b>. Monica and Kyle are committed to environmental sustainability and also try to be as local as possible. For example, all of the grain they use is sourced relatively local, about 33 miles away, from the <b>Ripon Lodge Farm</b> in <b>Rippon, West Virginia</b>. In addition to providing the grains, the farm also malts their barley and rye, as well as smokes their corn.<br /><br />The distillery's slogan is “<i>Ward off ordinary</i>,” which is a partial play off their name and also indicative of their objective to "<i>push the limits with unconventional distilling and aging techniques while at the same time bringing back some historical and local aspects to our process</i>." And based on the spirits I tasted, I see some of that unconventionality as well as homage to local history. They currently produce three spirits year-round, and a few others seasonally or as limited releases.<br /><br />The <b><a href="http://www.tenthwarddistilling.com/claude-countee/">Claude Countee</a> Corn Whiskey</b> ($28), produced year-round, is named after a famous Prohibition-era bootlegger from Frederick. The whiskey is made from a mashbill of 80% corn and 20% malted barley, and comes in at 95 proof. Though their website states this whiskey drinks similar to a peated Scotch or Mezcal, I feel that it is more like a smoky bourbon. You have the sweetness from the corn, enhanced by a prominent, but not overwhelming, smoky aspect. Sweet and smoky, it was quite tasty and smooth, despite the high alcohol content. This could be enjoyed on its own, though it would make for an excellent ingredient in a cocktail, maybe a smoky Manhattan.<br /><br />The <b>Lindsay Stunkle Rye Whiskey</b> ($36), produced year-round, is also named after a famous Prohibition-era bootlegger from Frederick. This limited-release whiskey is made from a mashbill of 80% malted rye and 20% malted barley, and comes in at a whopping 120 proof. It is released twice a year, in June and November, and is intended for home aging. It is spicy and potent, enhanced by the addition of a little water, and will definitely appeal to rye lovers. There is complexity to its taste and a lengthy finish, and I would love to see this aged in the barrel for a number of years. <br /><br />The most unique of their spirits was the <b>White Caraway Rye</b> ($36) which is made from a mashbill of 80% malted rye and 20% malted barley, and comes in at 95 proof. The spirit is mashed with caraway seed so it is intended to taste more like rye bread, though it may also remind you of Scandinavian <b>Akvavit</b>. I was captivated by the intriguing flavors of this spirit, as it certainly reminded me of spicy rye bread, with a hint of mint. Though you could drink this on its own, I think it would be best used in creating some fascinating cocktails. <br /><br />Tenth Ward Distilling is producing some impressive and innovative spirits and there is much potential for the future. If you ever get to Maryland, seek out their spirits.http://passionatefoodie.blogspot.com/2017/07/tastecamp-maryland-tenth-ward.htmlnoreply@blogger.com (Richard Auffrey)0tag:blogger.com,1999:blog-2405633513402883204.post-1719781998642187919Mon, 17 Jul 2017 07:00:00 +00002017-07-17T03:00:20.960-04:00consumerscontroversyholidayrantwine cellarRant: Stop Hoarding Your Wine<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-FhBNuSw_CzM/WWvDrqMNzCI/AAAAAAAAVY8/kZmkbq0ZEmc1jrXwRmafTTwf0IlwFdhtACLcBGAs/s1600/19961166_10154725275942196_796266135478787894_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="400" src="https://1.bp.blogspot.com/-FhBNuSw_CzM/WWvDrqMNzCI/AAAAAAAAVY8/kZmkbq0ZEmc1jrXwRmafTTwf0IlwFdhtACLcBGAs/s400/19961166_10154725275942196_796266135478787894_n.jpg" width="300" /></a></div>Four years ago, I visited southern <b>Oregon</b> and stopped at <b><a href="http://passionatefoodie.blogspot.com/2013/11/abacela-vineyards-spanish-touch.html">Abacela Winery</a>&nbsp;</b>for a tour, tasting and lunch. The winery has&nbsp;a strong affinity for Spanish grapes and in 1995, they planted the first <b>Tempranillo</b> in the Pacific Northwest. Over &nbsp;a delightful lunch with <b>Paella</b>, the star wine was the <b>2005 Abacela Paramour </b>($90), made from Tempranillo and created in a <b>Gran Reserva</b> style. At that time, it was an impressive wine, though the winery suggested it should be cellared for several more years. I purchased a bottle to take home and placed it into my wine cellar, where it sat for four years.<br /><br />Last week, for my birthday celebration, I finally opened that bottle, sharing it with family and friends. It was an amazing wine, loved by everyone who tasted it, and I certainly wish I had purchased more when I visited the winery. For my birthday, I wanted to open a special bottle and price wasn't an object. I realized that I might never enjoy this wine again, and that the price for the 2005 vintage had probably risen. I might have been able to sell it for a profit. However, I don't have a single regret that I opened the bottle.<br /><br />In the end, it was just a wine, something to drink and share. I didn't view it as an investment vehicle, something to save until its value increased and then sold it off at a profit. I don't have a single bottle in my wine cellar that wouldn't open for some occasion. And I also don't let my special bottles sit in my cellar, waiting for the perfect occasion which never seems to arrive. Every bottle in my cellar is meant to be drank.<br /><br />Too many people let their special wines sit in their cellars and never open them. They say that they are saving them for a special occasion, maybe a holiday, birthday, anniversary or other celebration, but they never actually get to opening them. Wines don't age forever. At some point, a wine will peak and then it will begin to decline. Do you want to drink your wines when they are on the decline? Will you wait until the wine is actually over the hill, if not dead?<br /><br />You need to stop hoarding those wines and drink them. Commit to opening a special wine on your next celebration, even if you are only celebrating that it is Friday night. Sure, you could try to save those special wines, hoping they gain in value so that could you sell them some day. However, what do you really gain? And what will you do with the money you might earn from selling the wine?<br /><br />Life is about experiences not objects. And the experience of sharing an expensive bottle of wine with good friends and family is priceless. I have good friends who understand that sentiment, and freely share their own special bottles on various occasions. They are all about the experience, worrying not about the price of the wine.<br /><br />Stop hoarding your wines! Share them with family and friends and savor the experience. You won't regret it.http://passionatefoodie.blogspot.com/2017/07/rant-stop-hoarding-your-wine.htmlnoreply@blogger.com (Richard Auffrey)2tag:blogger.com,1999:blog-2405633513402883204.post-4253072163406258714Thu, 13 Jul 2017 07:00:00 +00002017-07-13T03:00:00.168-04:00BostonCalifornia WinesFrance WinesRestaurantseafoodSomervilleThursday Sips & NibblesI am back again with a new edition of <b>Thursday Sips &amp; Nibbles</b>, my regular column where I highlight some interesting, upcoming food &amp; drink events.<br />**********************************************************<br /><b>1)</b>&nbsp;<b><a href="http://www.thepaintedburro.com/">The Painted Burro</a></b>, the festive, upscale Mexican kitchen and tequila bar in the heart of Somerville’s Davis Square, is adding <b>fajitas</b> to their flavorful menu as part of <b>Tex-Mex Mondays</b>.<br /><br />Fajitas that are in rotation include <b>Carne Asada</b> with Guajillo BBQ, <b>Ranchero Chicken</b>, <b>Blackened Salmon</b>, and <b>Achiote Pork Loin</b> and all come in a sizzling skillet with onions, peppers, grilled banana pepper, with a side of house made flour tortillas, chimichurri, lettuce, tres quesos, and pico de gallo. <br /><br />Accompanying the rotating selection of tasty fajitas are fun featured drinks and $5 coronas, tecates, pacifico, modelo, and more. <br /><br />To enjoy the Burro’s special fajita offerings, simply dine-in on any Monday and enjoy the two featured tacos in rotation that week.<br /><br /><b>2)</b> <b><a href="http://www.tamoboston.com/#gref">TAMO Bistro + Bar</a></b> at the <b>Seaport Hotel </b>is celebrating our favorite summer crustacean during the month of July by offering three lobster specials that will satisfy your cravings in the best possible way:<br /><b><br /></b><b>Lobster salad</b> with corn, sea beans, and yellow pole beans ($19)<br /><b>Lobster mac and cheese </b>($20)<br /><b>Lobster “bake in a bag”</b> with lobster, corn, mussels, and new potatoes ($30)<br /><br />These specials will be offering in addition to the regular menu every day from 11:30am – midnight through the end of July.<br /><br /><b>3)</b> Chef/Owner <b>Christopher Coombs</b>, Executive Chef <b>Adrienne Mosier,</b> Pastry Chef <b>Shaun Velez</b>, GM/Sommelier <b>Jason Irving</b>, and the rest of the <b><a href="http://www.deuxave.com/">Deuxave</a></b> team invite guests to join them for a special mid-summer wine dinner. <br /><br />On Tuesday, July 25th at 6:30 p.m., Deuxave will be hosting a four-course wine dinner featuring the wines of <b>Central France’s Loire Valley</b> alongside thoughtfully paired dishes. <br /><br />The evening’s menu will include:<br /><b>To begin:</b><br />Striped Bass Crudo with Shiro plums and sorrel paired with Marc Bredif, Vouvray, Loire, FR, 2015<br /><b>Second course:</b><br />Local burrata with heirloom tomatoes, and summer herbs paired with Domaine Riffault, les Desmalets, Sancerre, Loire, FR, 2015<br /><b>Third course:</b><br />Confit suckling pig with apricots, mustard greens, and garden flowers paired with Domaine du Clos de l’Elu, Magellan, Anjou, Loire, FR, 2013<br /><b>Dessert:</b><br />Pineapple tatin with lychee mint salad and Coteaux de Layon ice cream paired with Clos de l’Elu, 1er Cru “Chaume”, Coteaux du Layon, Loire, FR, 2014<br /><br /><b>Cost</b>: Tickets are $149 plus tax and gratuity<br />For reservations, please call (617) 517-5915.<br /><br /><b>4) </b>On Tuesday, July 25th, at 6:30pm, <b><a href="http://www.abeandlouies.com/">Abe &amp; Louie's</a></b>, the Back Bay steakhouse, will host a decadent and delicious wine dinner featuring distinct vintages from <b><a href="https://www.jordanwinery.com/">Jordan Vineyards</a></b> paired with a four course dinner by Chef <b>Tindaro LoSurdo</b>. Attendees will be joined by a very special guest that evening - legendary winemaker&nbsp;<b><a href="https://www.jordanwinery.com/about/rob-davis">Rob Davis</a></b>, who has been creating the Jordan vintages for over 40 years.<br /><br />The Menu includes:<br />--Jordan Cuvée by Champagne AR Lenoble paired with East vs. West Coast oysters served with cucumber and wasabi mignonett<br />--2014 Jordan Winery Russian River Valley Chardonnay paired with sweet corn and duck confit spring rolls with pickled mango salsa<br />--1999, 2005 and 2013 Jordan Winery Cabernet Sauvignon paired with grilled prime ribeye served with salt roasted marble potatoes and honey roasted purple carrots<br />--Dessert wine paired with a sea salt and callebaut chocolate brownie sundae with luxardo cherry sauce<br /><br /><b>Cost</b>: $165 per person, not including tax or gratuity.<br />Interested guests can make reservations by calling the restaurant at (617) 536-6300.<br /><br /><b>5)</b> Debuting on Sunday, July 23rd, Chef <b>Jason Santos’</b> B<b><a href="http://www.buttermilkbourbon.com/">uttermilk &amp; Bourbon</a></b> will soon offer brunch service, with a taste of the Bayou, every Sunday from 10:30 a.m. to 3 p.m. Buttermilk &amp; Bourbon, located at 160 Commonwealth Ave., will offer brunch-goers a taste of the Bayou in the heart of Boston’s Back Bay. <br /><br />In addition to Buttermilk &amp; Bourbon staples like its <b>freshly fried beignets</b> with vanilla bean mascarpone, warm <b>honey-glazed biscuits</b>, and <b>deviled egg toast</b>, the brunch menu will feature a variety of new, signature items. Menu highlights will include <b>buttermilk biscuit and gravy</b> with house-made sausage, smoked fontina, and chives; <b>Anson Mills cream cheese grits</b> with a slow-cooked egg, holy trinity, and scallions; <b>peach-pecan perdu </b>with vanilla bean mascarpone and Louisiana cane syrup; <b>bananas foster pancakes </b>with sweet walnuts and buttermilk whipped cream; and fresh <b>crab benedict </b>with hot Nashville hollandaise, Benton’s ham, and Stone &amp; Skillet English muffin. Brunch dishes range in price from $7 to $22 and are accompanied by an assortment of a la carte sides ranging in price from $2.50 to $5. <br /><br />To complement its food menu, Buttermilk &amp; Bourbon's beverage menu will offer guests a variety of handcrafted signature cocktails; red and white wines; bubbles; and beers. Exclusively available for brunch, new, signature drinks will include a <b>soft serve mimosa</b> made with watermelon sorbet and champagne split; and a <b>pitcher of hurricane</b> made with Cruzan rum, passion fruit, pineapple, orange, lime, house simple, and grenadine.http://passionatefoodie.blogspot.com/2017/07/thursday-sips-nibbles_13.htmlnoreply@blogger.com (Richard Auffrey)0tag:blogger.com,1999:blog-2405633513402883204.post-2038970477148950530Wed, 12 Jul 2017 07:00:00 +00002017-07-12T03:00:29.960-04:00cocktailsdistillerymarylandspiritstastecampTasteCamp Maryland: McClintock Distilling Co.<div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-BcR95_2QWzQ/WVqGbn7Xd6I/AAAAAAAAVU8/YAEFCSTKzzs6h5uoVU4WMC2tpZZnk8JRwCLcBGAs/s1600/fullsizeoutput_6fd.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="474" data-original-width="1342" height="141" src="https://2.bp.blogspot.com/-BcR95_2QWzQ/WVqGbn7Xd6I/AAAAAAAAVU8/YAEFCSTKzzs6h5uoVU4WMC2tpZZnk8JRwCLcBGAs/s400/fullsizeoutput_6fd.jpeg" width="400" /></a></div><br />Craft distilling is booming all across the country, and a significant number of these new, small producers are creating some delicious and interesting spirits, from whiskey to rum, gin to brandy. <b><a href="https://www.facebook.com/groups/716335475188069/">TasteCamp</a></b> originated as a weekend-long immersion into lesser known wine regions, having visited areas including Long Island, the Finger Lakes, Quebec, Virginia, Niagara and Vermont. Over time, the concept of TasteCamp has evolved, so that not only do we explore wine, but we now also explore local beer, ciders, spirits, and food.<br /><br />About 30 or so writers and wine industry people recently attended&nbsp;<a href="https://www.facebook.com/groups/716335475188069/" style="font-weight: bold;">TasteCamp 2017</a>, which was held in&nbsp;<b>Maryland</b>. Once again, we visited wineries, breweries and distilleries, sampling much of what Maryland has to offer, and I found much to enjoy. In downtown <b>Frederick</b>, one of our visits was to the&nbsp;<a href="http://www.mcclintockdistilling.com/frederick-md-distillery" style="font-weight: bold;">McClintock Distilling Company</a>, which only&nbsp;opened in December 2016. Despite its youth, I was impressed with their concept, objectives, and existing products. This is certainly a distillery with a bright future ahead of it.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-GWPaaSZ284w/WVp3Th03oKI/AAAAAAAAVT8/mfy3iKd2Fy4ZTajMUnBm4VBNqhz2xi5OACLcBGAs/s1600/fullsizeoutput_6f8.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://2.bp.blogspot.com/-GWPaaSZ284w/WVp3Th03oKI/AAAAAAAAVT8/mfy3iKd2Fy4ZTajMUnBm4VBNqhz2xi5OACLcBGAs/s400/fullsizeoutput_6f8.jpeg" width="300" /></a></div>In December 2014, the city of Frederick amended their city code and permitted small, craft distilleries to operate in the downtown area. Only a few distilleries have so far opened in Frederick but you'll likely see more in the near future. <b>Tyler Hegamyer</b> and <b>Braeden Bumpers</b>, who both graduated from <b>Elon University</b>, had an interest in producing spirits, and received some education and training in distillation at <b>Cornell University</b> and the <b>American Distilling Institute</b>.<br /><br />On the site of an old mechanic's garage, they chose to open&nbsp;<b>McClintock Distilling Company</b>, which includes a distillery and tasting room. The distillery was named after <b>McClintock Young</b>, a famous inventor in the 19th century, who had over 100 patented inventions. With a passion for innovation, he also owned one of the first foundries in Frederick. And it is that passion for innovation which has inspired Tyler and Braeden.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-cS98ZIYgCzw/WVp4dcUpL9I/AAAAAAAAVUk/jA_kRR6TCkkagxccosal20bo1-PVnxmgACLcBGAs/s1600/fullsizeoutput_6fc.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://2.bp.blogspot.com/-cS98ZIYgCzw/WVp4dcUpL9I/AAAAAAAAVUk/jA_kRR6TCkkagxccosal20bo1-PVnxmgACLcBGAs/s400/fullsizeoutput_6fc.jpeg" width="400" /></a></div>The distillery uses only 100% certified <b>organic</b> ingredients and hopes to soon become a certified organic distillery. They currently use about 120 tons of grain annually, acquiring whole kernel grains from Ohio, Indiana, Kentucky and Ontario. Though they would like to use local grains, those grains still need to be organic and Perdue farms purchases most of the grain in Maryland. Their long term goal is to purchase as much local, organic grain as possible.<br /><br />I was fascinated to learn that McClintock grinds all of their own grains, using a <b>stone burr mill</b> which once was used by an old bakery. They might be one of only two distilleries in the U.S. to use a stone burr mill. Also known as grist mills, they are able to grind grains into a fine flour which doesn't cause the grains to heat up, and also helps the flour maintain the flavor. This makes their distillery more unique, and could lead to a more flavorful end product. It also helps them keep quality control of every aspect of the process.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-KMU0K7Omda4/WVp4cqFrfoI/AAAAAAAAVUg/pvK6j6baWA44QEhtRXDn1p8VxIt5vavGACLcBGAs/s1600/DSC00736.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://1.bp.blogspot.com/-KMU0K7Omda4/WVp4cqFrfoI/AAAAAAAAVUg/pvK6j6baWA44QEhtRXDn1p8VxIt5vavGACLcBGAs/s400/DSC00736.JPG" width="400" /></a></div>The milled grains pass directly into the <b>mash tanks</b>, which prevents oxidation. They have three fermenters, and the usual, full fermentation takes two days, using a proprietary distillers yeast. As they are very concerned with <b>sustainability</b>, and wish to be <b>waste neutral</b>, they use a closed loop cooling system, which reuses the water that chills the mash tanks. In addition, after fermentation, the spent grains are sent to local farms as pig food. I'm sure those are very happy pigs.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-UlXx0dDO54E/WVp4csSNtDI/AAAAAAAAVUY/CeZhweVGJzkMG5h0ZrvbYfOl5CXzIKYtACLcBGAs/s1600/fullsizeoutput_6f9.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://4.bp.blogspot.com/-UlXx0dDO54E/WVp4csSNtDI/AAAAAAAAVUY/CeZhweVGJzkMG5h0ZrvbYfOl5CXzIKYtACLcBGAs/s400/fullsizeoutput_6f9.jpeg" width="400" /></a></div>McClintock's stills, including a pot and column still, were created by <b><a href="http://www.kothe-distilling.com/newsite/">Kothe Distilling</a></b>, a renowned German company, and were made with lots of copper, which benefits distillation. On the left side, you can see their 1000 liter pot-column still.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-DyhtlMxXhPA/WVp4dQRxb3I/AAAAAAAAVUo/V0POGN21HjoAcD72emy2ak1afY5RcfWUwCLcBGAs/s1600/fullsizeoutput_6fb.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://2.bp.blogspot.com/-DyhtlMxXhPA/WVp4dQRxb3I/AAAAAAAAVUo/V0POGN21HjoAcD72emy2ak1afY5RcfWUwCLcBGAs/s320/fullsizeoutput_6fb.jpeg" width="213" /></a></div>Their column still has an attached <b>Vapor Basket </b>that allows them to better produce their gin, as they place all of the botanicals in the basket. This helps to better extract the flavors in those botanicals.<br /><br />They currently have three products for sale, a Vodka, Gin and White Whiskey, and have been aging some of their spirits in 30 gallon barrels. They believe they will age their spirits for about 1-1.5 years before they are released for sale. For example, they have some used <b>Hennessy Cognac</b> barrels in which they are aging some of their gin. I had the chance to taste two barrel-samples, and they definitely show potential. I am very intrigued to see how they taste once the aging is complete.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-RjJqUSCrWCg/WVp3a0tpc9I/AAAAAAAAVUI/0ACe3eEelvs66LCiSkB1aVryaz-JaW1fgCLcBGAs/s1600/fullsizeoutput_6f7.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://2.bp.blogspot.com/-RjJqUSCrWCg/WVp3a0tpc9I/AAAAAAAAVUI/0ACe3eEelvs66LCiSkB1aVryaz-JaW1fgCLcBGAs/s400/fullsizeoutput_6f7.jpeg" width="266" /></a></div>The <b>Epiphany Vodka</b> ($28) is made from Northern Italian organic white wheat, and was double distilled and triple filtered. It has a relatively smooth and clean taste, with a hint of earthiness. Though you could probably drink this chilled, on its own, it probably would be best in a cocktail. &nbsp;It was my least favorite of their three products, but it is still a good vodka.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-EcqkB66Q26Y/WVp3ayJmGNI/AAAAAAAAVUE/cjutzfXivq0vWfDlDJGcUXUIVkHCvHqdwCLcBGAs/s1600/fullsizeoutput_6f5.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://1.bp.blogspot.com/-EcqkB66Q26Y/WVp3ayJmGNI/AAAAAAAAVUE/cjutzfXivq0vWfDlDJGcUXUIVkHCvHqdwCLcBGAs/s400/fullsizeoutput_6f5.jpeg" width="266" /></a></div>The <b>Forager Gin</b> ($36) is a vapor infused New-World style gin using botanicals inspired by native herbs found in the Appalachian wilderness.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-intaEnWMWJo/WVp4TsBNBjI/AAAAAAAAVUU/TE7I71s7lHkCDuHSoZP4-kNs-v3g371NQCLcBGAs/s1600/DSC00738.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://4.bp.blogspot.com/-intaEnWMWJo/WVp4TsBNBjI/AAAAAAAAVUU/TE7I71s7lHkCDuHSoZP4-kNs-v3g371NQCLcBGAs/s400/DSC00738.JPG" width="266" /></a></div>Here is the list of botanicals used to produce this gin. Quite an interesting combination. On the nose, there is a strong juniper aroma with subtle hints of other botanicals in the background. On the palate, the botanical mix is more balanced, and the complex melange of flavors delights the mouth. There are elements of fruit, mainly citrus, and floral flavors, with a sprinkle of spice elements. The gin should be served chilled, and would be delicious on its own, or used in cocktails. I'm not a huge fan of gin, as I find too many overdo it with the juniper flavors, but I really enjoyed the more balanced botanicals in this Forager Gin. Highly recommended.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-b7BPmgewBEI/WVp3a2cwprI/AAAAAAAAVUA/OjrSWpsNZ4YZAZ5Pxc7yrFTicSF85ndxgCLcBGAs/s1600/fullsizeoutput_6f6.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://3.bp.blogspot.com/-b7BPmgewBEI/WVp3a2cwprI/AAAAAAAAVUA/OjrSWpsNZ4YZAZ5Pxc7yrFTicSF85ndxgCLcBGAs/s400/fullsizeoutput_6f6.jpeg" width="266" /></a></div>The <b>Maryland Heritage White Whiskey</b> ($34) is made from a blend of about 80% Rye, with the rest being wheat and corn. It has a high rye content, intended to reflect the historic ryes from pre-prohibition Western Maryland distilleries. In addition, the whiskey was aged for about 24 hours in an oak barrel and is 84 proof. As a big Rye fan, this whiskey appealed to be, presenting with plenty of tasty, spicy notes, with a hint of sweetness from the corn. In general, it was smooth and easy-drinking, with only a touch of heat from the alcohol. This would be a nice choice in a Manhattan of other whiskey-based cocktail. Also highly recommended.<br /><br />McClintock Distilling is on the right path, with passionate owners, who are trying to be sustainable, organic and produce quality spirits. Their initial products were impressive and I see great potential here, including with their aged spirits. I also feel they would be an excellent model for other craft distillers. If you ever get to Maryland, seek out their spirits. And if you have an interest in craft spirits, you should pay attention to what McClintock Distilling is doing.<br /><br />http://passionatefoodie.blogspot.com/2017/07/tastecamp-maryland-mcclintock.htmlnoreply@blogger.com (Richard Auffrey)0tag:blogger.com,1999:blog-2405633513402883204.post-8057688221506183922Tue, 11 Jul 2017 07:00:00 +00002017-07-11T03:00:08.450-04:00Greece WinesWine ReviewsAlpha Estate: More Greek Wines For Summer<div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/--Nhyl8l06Iw/WWJN_OD1IgI/AAAAAAAAVXs/Ecv17O1EL9who0JO1ebU1JM3chXQyMFJgCLcBGAs/s1600/fullsizeoutput_70a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="234" data-original-width="560" height="166" src="https://2.bp.blogspot.com/--Nhyl8l06Iw/WWJN_OD1IgI/AAAAAAAAVXs/Ecv17O1EL9who0JO1ebU1JM3chXQyMFJgCLcBGAs/s400/fullsizeoutput_70a.jpeg" width="400" /></a></div>"<i>Where there is no wine, there is no love</i>."<br />--<b>Euripides </b><br /><br />During the summer, it's best to have a variety of wines on hand, including some White, Red and Rosé. &nbsp;Each has its place, pairing well with the different foods of summer, from fresh seafood to grilled burgers. Some of these wines will also do well on their own, offering a refreshing and delicious beverage while you sit outside, hanging with family and friends. Let me recommend three Greek wines, one of each wine type, for your summer needs. <br /><br /><b><a href="http://www.alpha-estate.com/">Alpha Estate</a>,&nbsp;</b>imported by&nbsp;<b><a href="http://www.diamondwineimporters.com/">Diamond Importers</a>,&nbsp;</b>is located in the heart of the <b>Amyndeon</b>, a wine region in the Northwest of Greece. Their vineyards cover over 160 acres situated on a plateau around 2,000 feet above sea level. The winery is led by <b>Angelo Iatridis</b>, "<i>...considered by many to be Greece's most promising winemaker</i>." Alpha is also considered "<i>...one of the most cutting edge producers in Greece and has established the most technologically advanced vineyards in the viticulture world</i>." I received media samples of three of their wines, and each was delicious and interesting, and would be excellent for the summer, or any other season.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-UQidvvo7cdE/WVqJKDE4EMI/AAAAAAAAVVA/XcF-tWT9wPInrIVhxuhd6nUD2Q_hvN-FACLcBGAs/s1600/IMG_4199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://3.bp.blogspot.com/-UQidvvo7cdE/WVqJKDE4EMI/AAAAAAAAVVA/XcF-tWT9wPInrIVhxuhd6nUD2Q_hvN-FACLcBGAs/s400/IMG_4199.JPG" width="300" /></a></div>The <b>2016 Alpha Estate Rosé</b> ($19.99) is made from 100% <b>Xinomavro</b>, which spent two months on the lees, and has a 13% ABV. With a bright pink color, this wine has a delightful fruity nose and on the palate, it is crisp, dry and fruity, with tasty flavors of strawberry and cherry and subtle floral notes. It has a medium-body, with a lengthy, satisfying finish. This is the type of&nbsp;Rosé I really enjoy, and it was a pleasure to enjoy poolside. It also paired very well with some grilled chorizo. This would certainly be a food-versatile wine, from oysters to burgers, roasted chicken to pizza. Though sipping it on its own, while relaxing poolside, is quite the pleasure as well.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-uIBCtiDIVi4/WVqJQ9D71oI/AAAAAAAAVVE/XgtMXC5coconTxZLwsZLWO1gIfJYKG0-ACLcBGAs/s1600/IMG_4201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://4.bp.blogspot.com/-uIBCtiDIVi4/WVqJQ9D71oI/AAAAAAAAVVE/XgtMXC5coconTxZLwsZLWO1gIfJYKG0-ACLcBGAs/s400/IMG_4201.JPG" width="300" /></a></div>The <b>2016 Alpha Malagouzia Turtles Vineyard</b>&nbsp;($15.99-$17.99) is made from 100% <b>Malagouzia</b>, a grape that was nearly extinct until being revived in the late 20th century. The <b>Turtles Vineyards</b> is a sub-region of the Amydeon, located at an altitude of about 660 meters, with northwestern orientation, facing Voras mountain. The wine was fermented in stainless steel, spent about two months on the lees and has a 13% ABV.<br /><br />The wine has a yellowish-green color with an aromatic nose of herbs and tropical fruits. On the palate, it has an intriguing and complex melange of flavors, including spices, herbs and fruit. I could detect notes of citrus and melon, rosemary and mint. It was dry and elegant, with a pleasing acidity and a lingering finish. Each sip seemed to bring something new to my mouth and I was quite taken with it. This wine would go well with seafood, from haddock to shrimp. Or you could sit in the backyard on a summer evening, savoring each sip as you watch the stars.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-suids0RrGe4/WWJW4OvJiII/AAAAAAAAVX4/HxENKvJnVNMVLcLfO2-PeH43A9gHlW4AgCLcBGAs/s1600/IMG_4211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://1.bp.blogspot.com/-suids0RrGe4/WWJW4OvJiII/AAAAAAAAVX4/HxENKvJnVNMVLcLfO2-PeH43A9gHlW4AgCLcBGAs/s400/IMG_4211.JPG" width="300" /></a></div>The <b>2014 Alpha Xinomavro Hedgehog Vineyard</b> ($19.99-$21.99) is made from 100% Xinomavro, from the Hedgehog Vineyard which is a sub-region of the Amydeon, located at an altitude of about 690 meters, with north orientation, facing Petron Lake and Voras mountain. The wine, with a 14.5% ABV, spent eight months on the lees and was aged for 12 months in French oak with an additional 12 months in the bottle.<br /><br />It has a deep red color with an alluring nose of red and black fruits, accompanied by some spice notes. On the palate, it possesses a complex blend of flavors, including ripe plum, black cherry, raspberry, vanilla, pepper and other spices. The tannins are well integrated, it has a nice acidity, and a lengthy, pleasing finish. This is an excellent wine for grilled meats, including burgers, ribs, and steaks. It would probably also work with roasted chicken, salmon, and pizza. On a summer evening, with a cool breeze in the air, you could sip this on its own, and think of the grilling delights you enjoyed earlier.<br /><br />I often recommend people drink Greek wine and you should explore my <b><a href="http://passionatefoodie.blogspot.com/2015/10/ten-reaons-to-drink-greek-wine.html">Ten Reasons To Drink Greek Wine</a></b>, which I hope will motivate you to explore the diversity and wonders of Greek wines. All three of these wines from Alpha Estate would be excellent choices to start your sampling of Greek wines.http://passionatefoodie.blogspot.com/2017/07/alpha-estate-more-greek-wines-for-summer.htmlnoreply@blogger.com (Richard Auffrey)0tag:blogger.com,1999:blog-2405633513402883204.post-1531340739754120166Mon, 10 Jul 2017 07:00:00 +00002017-07-10T03:00:17.801-04:00controversyrantwine storeWine tastingRant: Wine Tastings Without PassionImporters/distributors often conduct wine tastings at various wine stores, trying to garner interest in their wines, with the ultimate goal of selling more wine. I've attended many of these tastings, and was even at one yesterday afternoon. Yesterday's importer/distributor, who offered five Georgian wines for sampling, possessed a deep passion for the wines and region, and his passion was more than evident as he presented his wines to many different consumers.<br /><br />Because of his passion, he excited the consumers about his wines and sold a good number of those wines. Without that passion, the tasting would have been far less successful, and could have even been a bust. I've been at those tastings too, where the importer/distributor is just going through the motions, a passionless stance, where it almost seems the importer/distributor would rather be elsewhere. Consumers notice and tend to avoid the tasting table, or if they do taste the wines don't get as excited about them. Less wines get sold.<br /><br />Wine tastings are one of the best ways to get consumers interested in different wines, those they might not have purchased on their own, unwilling to take a risk on an unknown. However, those different wines also need a passionate advocate to inform and persuade consumers on the reasons they should taste and enjoy those different wines. If a importer/distributor has an unsuccessful wine tasting, maybe they should first consider whether their presenter showcased a passion for the wines or not. And if the presenter lacked that passion, it is time to choose another presenter.<br /><br />When I work at the wine shop, I often see how my passion for certain wines appeals to consumers, causing them to take a chance on a wine they might never have tasted before. I've had customers eavesdrop on me describing a wine to another customer, and be so intrigued by my passion, they then ask to buy that same wine. That wouldn't happen if I was passionless in my advocacy for the wine.<br /><br />Obviously, the importance of passion applies in many other fields as well, from food to books. As consumers, we understand how we are attracted to those salespeople who possess passion, who excite us about their products. Wine shops need to support passionate importer/distributors, and inform the non-passionate ones that they need to step up their game.http://passionatefoodie.blogspot.com/2017/07/rant-wine-tastings-without-passion.htmlnoreply@blogger.com (Richard Auffrey)1tag:blogger.com,1999:blog-2405633513402883204.post-1178044253328021654Thu, 06 Jul 2017 07:00:00 +00002017-07-12T15:30:42.196-04:00BostondessertRestaurantseafoodsushiThursday Sips & NibblesI am back again with a new edition of <b>Thursday Sips &amp; Nibbles</b>, my regular column where I highlight some interesting, upcoming food &amp; drink events.<br />**********************************************************<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-IIW1qQVMTbU/WV1MSpQP0QI/AAAAAAAAVW4/69mhcGIazx8PdiUSavKYNbUz4yEKUsYmQCLcBGAs/s1600/image002-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="665" data-original-width="1000" height="265" src="https://4.bp.blogspot.com/-IIW1qQVMTbU/WV1MSpQP0QI/AAAAAAAAVW4/69mhcGIazx8PdiUSavKYNbUz4yEKUsYmQCLcBGAs/s400/image002-3.jpg" width="400" /></a></div><b>1) </b>Pastry Chef <b>Robert Differ</b>, of&nbsp;<b><a href="https://www.barboulud.com/boston/">Bar Boulud, Boston</a></b>, is celebrating the arrival of <b>National Ice Cream Month</b>, held in July, by bringing back the “<b>Back Bay Sundaes</b>.” <br /><br />Available now, Chef Differ will be serving up these three ice cream beauties, which are the perfect summer treat to enjoy on Bar Boulud’s terrace among friends or in the lounge after work as a cool and creamy pick-me-up. This year’s flavors include <b>Magically Delicious</b> (toasted oat cereal ice cream, vanilla crumble, lucky charms, marshmallow $13), <b>Black &amp; White</b> (cookies &amp; cream ice cream, bittersweet chocolate sauce, Chantilly, BB chocolate wafers $14), and <b>Hazelnut Rocher </b>(hazelnut ice cream, Nutella, praline pirouettes, vanilla Chantilly, hazelnut rocher $14). A tasting version of all three sundaes is also available for $15. <br /><br />Chef Differ is inspired by desserts that skillfully offer a balance and juxtaposition of texture, temperature and seasonal flavors. Why not try out his Back Bay Sundaes.<br /><br /><b>2)</b> <b><a href="https://www.ocean-prime.com/locations-menus/boston">Ocean Prime Boston</a></b>, located in the Seaport district, is rolling out its <b>#TGISF</b> (Thank Goodness It’s Summer Friday) <b>Seafood Happy Hour, </b>from 4pm-6pm,&nbsp;every Friday this summer. Guests can enjoy $1 oysters and $10 sushi rolls in either The Lounge or the newly-opened outdoor patio. <br /><br />Sushi Rolls Include: <b>SUSHI ROLLS INCLUDE:</b><br />o <b>Prime Roll</b>: Tempura Shrimp, Cream Cheese, Scallion, Beef Carpaccio<br />o <b>Lobster Roll</b>: Poached Lobster Tail, Kiwi, Pickled Serrano, Masago, and Spicy Mango Puree.<br />o <b>Tuna Roll:</b> Spicy Tuna, Avocado, Cucumber<br />o <b>Dynamite Roll</b>: Tempura Shrimp, Spicy Mayo, Sesame Seeds<br /><br />To make Reservations, please call (617) 670-1345 http://passionatefoodie.blogspot.com/2017/07/thursday-sips-nibbles.htmlnoreply@blogger.com (Richard Auffrey)0tag:blogger.com,1999:blog-2405633513402883204.post-2047739793078453803Tue, 04 Jul 2017 07:00:00 +00002017-07-04T09:12:14.295-04:00grapessherrySpain WinesWine Reviews2016 Valdespino Ojo de Gallo Palomino Fino: A Sherry-Like Still Wine<div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-1Tm_jmdFucw/WVuRP6udIsI/AAAAAAAAVWo/71pM4RNj5E0IV1ROqBqHRcof0nwwmEdLwCLcBGAs/s1600/IMG_4202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://2.bp.blogspot.com/-1Tm_jmdFucw/WVuRP6udIsI/AAAAAAAAVWo/71pM4RNj5E0IV1ROqBqHRcof0nwwmEdLwCLcBGAs/s400/IMG_4202.JPG" width="300" /></a></div>Combine the <b>Eye of the Hare</b> with the <b>Eye of the Rooster</b> and produce vinous magic!<br /><br />What legerdemain am I referring to? It involves a Spanish wine region, a desirable soil, a famed terroir, and a grape commonly used in producing fortified wine. They all combine to produce an intriguing still white wine, an uncommon practice but one which might pave the way for more producers to consider this possibility.<br /><br />When I visited the Jerez region, one of my visits involved&nbsp;<b><a href="http://www.grupoestevez.es/default.cfm?CFID=1483473&amp;CFTOKEN=55764747">Grupo José Estévez</a></b>, a Spanish wine company with roots back to 1809 when they aged Sherry and Brandy. For more background on this company, please check out my prior post about this visit, <b><a href="http://passionatefoodie.blogspot.com/2010/10/bodegas-grupo-estevez-music-for-flor.html">Bodegas Grupo Estevez: Music For the Flor</a>. </b>As an interesting aside, the Bodega plays music for the Sherry in their barrels, hoping to positively impact the <b><i>flor</i></b>. The Grupo owns several other bodegas, including Sherry producer <b>Bodega Valdespino</b>.<br /><br />Bodega Valdespino may be the oldest sherry bodega in the region, and the family has been producing sherry for over 700 years, extending back to the 13th century. Once King Alonso the Wise retook the Jerez region from the Moors, he awarded his loyal knights with land and vineyards. One of those loyal knights was Alfonso Valdespino, and his descendants carried on in the wine business.<br /><br />With its holdings, Grupo Estévez owns about 800 hectares of vineyard in the <b>Marco de Jerez</b>, with 256 hectares situated in the famed <b>Macharnudo Pago</b>, located about 5 kilometers northeast of Jerez. Sometimes called the "<b>Montrachet of Jerez,</b>" this region has a high elevation, about 135 meters above sea level, and its soil is <b><i>Albariza</i></b>, pure chalk limestone, giving its wines a distinctive chalky character.&nbsp;Albariza<b style="font-style: italic;">&nbsp;</b>is considered the best and most desirable type of soil in the Jerez region.&nbsp;Within the Macharnudo Pago, there is also a sub-area known as <b>Macharnudo Alto</b> ("High Macharnudo"), which is located at the highest elevation of that estate.<br /><br />The main grape in this region is the <b>Palomino Fino</b>, which is used primarily to produce Sherry, from Manzanilla to Palo Cortado. It is known by a number of other names, including <b>Ojo de Liebre</b> ("eye of the Hare"). For more information on this intriguing grape, please check out my prior article, <b><a href="http://passionatefoodie.blogspot.com/2010/09/mystery-of-palomino.html">The Mystery of Palomino</a></b>. As I noted in that article, Palomino Fino is sometimes used to make still wines, but that remains rare. So, when I recently found a new still wine, made from Palomino Fino, I was intrigued.<br /><br />The <b>2016 Valdespino Ojo de Gallo Palomino Fino </b>($15.99), a <b>Vino de la Tierra de Cadiz</b>, began as an experiment, as Valdespino spent about five years vinifying Palomino Fino from various parcels in the Macharnudo Pago, trying to determine which parcel might produce the best still wine. Eventually, they decided that the <b>Ojo de Gallo</b>&nbsp;("Eye of the Rooster") parcel, in the Macharnudo Alto, was the best. The Palomino Fino vines, cultivated organically, are about 20-25 years old, and harvesting is done by hand. Fermentation occurs in stainless steel tanks with indigenous yeasts, and then it is aged for about 6 months on the fine lees.<br /><br />The Ojo de Gallo, with a 12% ABV, has a nice golden color and the nose reminded me immediately of a Fino Sherry. On the palate, it also was reminiscent of Fino Sherry with a bright salinity, citrus flavors, a strong minerality backbone and savory notes. It was crisp and very dry, with a lengthy and pleasing finish. It was fresh, elegant and complex, an intriguing wine that certainly shows the potential for Palomino Fino in still wines. Highly recommended!<br /><br />I picked up this wine at <b><a href="https://www.beaconhillwine.com/melrose">Beacon Hill Wine &amp; Gourmet</a></b> in <b>Melrose </b>and you too can find it there, at least until it sells out.&nbsp;http://passionatefoodie.blogspot.com/2017/07/2016-valdespino-ojo-de-gallo-palomino.htmlnoreply@blogger.com (Richard Auffrey)0tag:blogger.com,1999:blog-2405633513402883204.post-2587149257845332792Mon, 03 Jul 2017 13:43:00 +00002017-07-03T09:43:55.891-04:00BostonjapaneseRestaurantSakesciencewine pairingsRant: Boston-Area Restaurants, Embrace Sake<div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-gLSubcbhGCY/WVpA_SWM0nI/AAAAAAAAVTw/po7ElVi3uAwIFiXw7PMVu7SlE2cfLB7BgCLcBGAs/s1600/fullsizeoutput_6f4.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://4.bp.blogspot.com/-gLSubcbhGCY/WVpA_SWM0nI/AAAAAAAAVTw/po7ElVi3uAwIFiXw7PMVu7SlE2cfLB7BgCLcBGAs/s400/fullsizeoutput_6f4.jpeg" width="400" /></a></div><b><i>There is some good news for local Sake lovers.&nbsp;</i></b><br /><br />There are two new restaurants, owned by two skilled local chefs, which should hopefully open later this year and both will showcase Sake. <b>Kamakura</b>, owned by <b><a href="https://www.facebook.com/youji.iwakura">Chef Youji Iwakura</a></b>, and <b>Momi Nonmi</b>, owned by <b><a href="https://www.facebook.com/chris.chung.750">Chef Chris Chung</a></b>, will offer Japanese cuisine, the first more of a Kaiseki-style spot while the second more of an izakaya. Both restaurants won't merely have a few Sakes on their menu, but will celebrate a passion for Sake. Sake will be a focal point in their drinks program and that is compelling. I eagerly look forward to the opening of both restaurants.<br /><br /><b><i>There is some bad news for local Sake lovers.&nbsp;</i></b><br /><b><i><br /></i></b>The problem is that Sake, in the Boston-area, is being largely confined to Asian restaurants, especially those offering Japanese cuisine. We need more non-Asian restaurants willing to embrace Sake, to showcase it in their drinks program, to pair it with their non-Asian cuisine. Currently, the <b><a href="https://tastingcounter.com/">Tasting Counter</a></b> is the only local, non-Asian restaurant which has shown a true passion for Sake. &nbsp;With your dinner, you have the option of 10 Sakes pairings with your multi-course meal. Why don't more non-Asian restaurants see the value in adding Sake to their menus?<br /><br />First, let me correct any misconceptions you might have about Sake and food pairings. Sake is not just for Asian cuisine. In fact, it is extremely food friendly and there is a Sake that will pair with everything. Check out my article, <b><a href="http://passionatefoodie.blogspot.com/2012/06/science-of-sake-food-pairings.html">The Science of Sake &amp; Food Pairings</a></b>, to understand many of the reasons why Sake works so well with various cuisines. You can also read some of my related, and more specific articles, on Sake pairings, including: <b><a href="http://passionatefoodie.blogspot.com/2010/11/thanksgiving-wines-consider-sherry-or.html">Sake For Thanksgiving</a></b>, <b><a href="http://www.jacquelinechurch.com/old/slurping-oysters-sipping-sake-by-richard-auffrey">Slurping Oysters &amp; Sipping Sake</a></b>, <b><a href="http://passionatefoodie.blogspot.com/2013/02/pairing-cheese-sake.html">Pairing Sake &amp; Cheese</a></b>, and <b><a href="http://passionatefoodie.blogspot.com/2013/09/sake-seafood-lobster-anywhere.html">Sake, Seafood &amp; Lobster Anywhere</a></b>. I've done Sake pairing dinners at Italian and French restaurants, and at home, I've paired Sake with so many different foods. There isn't a Boston-area restaurant which wouldn't benefit from adding Sake.<br /><br />Many restaurants want to be on the cutting edge of the drinks world, offering wine from hot new regions, local beer from new micro-distilleries, and intriguing new spirits. Well, Sake is on that cutting edge, with thousands of years of history behind it, but there are also plenty of new brewers embracing the future. With so few non-Asian restaurants showcasing Sake, it would be a great way to make your restaurant more unique.<br /><br />One of the main obstacles to adding Sake to the menus at non-Asian restaurants is probably a lack of knowledge about Sake. That is simple to remedy, as all you need to do is educate yourself. There are Sake classes you can take or Sake consultants you can speak to. Sommeliers spend time learning about new wine regions, so why not just extend that education to Sake? Look at it as a new challenge to face, to learn more about this fascinating beverage, and see how well it pairs with a myriad of cuisines.<br /><br /><b><i>Boston-area restaurants, especially non-Asian ones, please embrace Sake!</i></b>http://passionatefoodie.blogspot.com/2017/07/rant-boston-area-restaurants-embrace.htmlnoreply@blogger.com (Richard Auffrey)0tag:blogger.com,1999:blog-2405633513402883204.post-2374348047897899936Fri, 30 Jun 2017 07:00:00 +00002017-06-30T03:00:08.905-04:00Greece WinesroseWine ReviewsSparkling Rosé from Kir-Yianni: Greece For The Win<div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-1P-KyHF7v0k/WVV7XU6LRwI/AAAAAAAAVTc/NIsCR8mEkRosPFR1PIpOFbsGgatLtboagCLcBGAs/s1600/IMG_4198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://2.bp.blogspot.com/-1P-KyHF7v0k/WVV7XU6LRwI/AAAAAAAAVTc/NIsCR8mEkRosPFR1PIpOFbsGgatLtboagCLcBGAs/s400/IMG_4198.JPG" width="400" /></a></div>"<i>The best kind of wine is that which is most pleasant to him who drinks it.</i>"<br />--<b>Pliny the Elder</b><br /><br />Drink some <b>Xinomavro </b>this summer! Maybe you're not sure what Xinomavro is, but I hope you're willing to learn.&nbsp;Xinomavro<b>&nbsp;</b>(which roughly translates as "<b>acid black</b>") is an indigenous grape in northern <b>Greece</b> and often is compared to&nbsp;<b>Nebbiolo</b>. Xinomavro is difficult to grow and usually provides mild color, strong tannins and high acidity. Because of those characteristics, it ages very well. While young, the wines tend to be dominated by red fruit flavors and as the wine ages, it starts to show more savory notes, such as tomato and olive. Though it can make impressive red wines, it can also be used to produce compelling Rosé wines.<br /><br />In Greece, there is a single <b>Appellation of Origin</b> for Rosé wine, the <b>Amyndeon</b>, located in northern Greece in <b>Macedonia</b>. All of the wines from Amyndeon must contain at least 85% <b>Xinomavro</b>. One of the most well known wineries in this region is&nbsp;<b><a href="http://kiryianni.gr/">Kir-Yianni</a></b>, which means "<b>Sir John</b>" in Greek. The winery was founded in 1997 by<b> Yiannis Boutaris</b>, who had left the <b>Boutari Wine Group</b>. Though their first vintage was in 1990, it was not until the 1995 vintage that the wine was bottled under the Kir-Yianni name. More than half of their labels are single vineyard growths on the eastern and western slopes of <b>Mt. Vermio </b>in <b>Macedonia</b>. They grow indigenous Greek grapes, like <b>Xinomavro </b>and <b>Assyrtiko</b>, as well as some international ones such as <b>Syrah</b> and <b>Sauvignon Blanc</b>.<br /><br />Last night, I chose to open a Greek&nbsp;Sparkling Rosé, made from Xinomavro.&nbsp;I received a media sample of the <b>2016 Kir Yianni Akakies Sec Sparkling Rosé</b> ($19.99), which is made from 100% <b>Xinomavro</b>. The vineyard for these Xinomavro grapes is located in the viticultural zone of <b>Agios Panteleimon</b> within the <b>Amyndeon</b> appellation in <b>Florina</b>, in northwestern Greece. The vineyard is located at a high altitude of about 600 meters. This&nbsp;Sparkling Rosé spent about 3 months on the lees and has a low 11.5% ABV.<br /><br />With a light red color and tiny bubbles, this Sparkling Rosé possessed an alluring nose of bright red fruits. On the palate, it was crisp, dry and full bodied with a refreshing effervescence, a mild creaminess and rich flavors of strawberry and cherry. It has a pleasingly long and delicious finish, with hints of savoriness at the end. I paired this Rosé with garlic &amp; parmesan sausage and rice pilaf, and it was a tasty pairing, the fruit meshing well with the herbs of the food. This Rosé would also pair well with a variety of other foods, from seafood to burgers, pizza to roast chicken. Or you could enjoy it on its own, sitting outside in the summer sun, toasting a special occasion, or savoring it at home some evening.<br /><br />I often recommend people drink Greek wine and you should explore my&nbsp;<b><a href="http://passionatefoodie.blogspot.com/2015/10/ten-reaons-to-drink-greek-wine.html">Ten Reasons To Drink Greek Wine</a></b>, which I hope will motivate you to explore the diversity and wonders of Greek wines. The&nbsp;2016 Kir Yianni Akakies Sec Sparkling Rosé&nbsp;would be an excellent choice to start your sampling of Greek wines.<br /><br />This summer, drink Greek!http://passionatefoodie.blogspot.com/2017/06/sparkling-rose-from-kir-yianni-greece.htmlnoreply@blogger.com (Richard Auffrey)0tag:blogger.com,1999:blog-2405633513402883204.post-173943226910086712Thu, 29 Jun 2017 07:00:00 +00002017-06-29T03:00:01.093-04:00BostonchampagneCharitydessertItaly WinesRestaurantseafoodsparkling winesThursday Sips & NibblesI am back again with a new edition of <b>Thursday Sips &amp; Nibbles</b>, my regular column where I highlight some interesting, upcoming food &amp; drink events.<br />**********************************************************<br /><b>1) </b>On Tuesday, July 11, at 6:30pm, <b><a href="https://www.legalseafoods.com/">Legal Sea Foods</a></b> in Park Square will host a wine dinner with selections from <b><a href="http://www.tenuteambrogioegiovannifolonari.com/">Ambrogio e Giovanni Folonari Tenute‘s</a></b> extensive portfolio of Tuscan wines. A Tuscan staple, the Folonari family has been making wine in the region since the 1700s. With estates in the finest appellations of Tuscany, the Folonaris produce distinctive, small-production wine that has made them one of the most prestigious and respected winemakers in Italy. Currently owned and operated by Ambrogio Folonari and his son Giovanni, the Folonari family brand innovated in 2000 by subdividing their existing estate vineyards and expanding their operations into new regions of Tuscany, allowing the family to augment their portfolio and produce a greater diversity of craft wines. By both expressing the continued innovation and creativity of contemporary Tuscan winemaking, while also honoring the Tuscan tradition and the region’s rich history, the Folonari family has cemented itself as one of Tuscany’s most distinguished winemakers, and is world-renowned for its devotion to quality and craftsmanship. <br /><br />Legal Sea Foods will team up with Ambrogio e Giovanni Folonari Tenute’s US brand ambassador and Italian wine expert, <b>Claudio Andreani</b>, to host an exclusive four-plus-course dinner featuring signature cuisine paired with his selections from the Folonari family’s collection of Tuscan wines. The menu will be presented as follows: <br /><br /><b>HORS D’OEUVRES</b><br />Lobster Cake, Lemon Tarragon Aioli<br />Grilled Octopus Crostini, Calabrian Pepper-Saffron Aioli<br />Clam Casino<br />Tenuta Campo al Mare Vermentino, Bolgheri, 2015<br /><b>FIRST COURSE</b><br />Fettuccine with Clams (white clam sauce, garlic crostini)<br />Tenuta di Nozzole “Le Bruniche” Chardonnay, Toscana, 2016<br /><b>SECOND COURSE</b><br />Swordfish Saltimbocca (lemon caper sauce, whipped Yukon gold potatoes)<br />Tenuta di Nozzole Chianti Classico Riserva, Toscana, 2014<br />Tenute del Cabreo “Il Borgo” Super Tuscan, Toscana, 2013<br /><b>MAIN COURSE</b><br />Veal Scallopini (mushroom marsala sauce, charred broccolini)<br />Tenuta di Nozzole “La Forra” Riserva Chianti Classico Gran Selezione, Toscana, 2012<br />Tenuta La Fuga Brunello di Montalcino, Toscana, 2012<br /><b>CHEESE COURSE</b><br />Parmigiano-Reggiano, Aged Cheddar, Aged Gouda (macerated berries, pancetta crisp, brioche toast points)<br />Tenuta di Nozzole “Il Pareto” Cabernet Sauvignon, Toscana, 2011<br />Tenuta di Nozzole “Il Pareto” Cabernet Sauvignon, Toscana, 2013<br /><br /><b>COST</b>: $110 per person (excludes tax &amp; gratuity)<br />Reservation required by calling 617-530-9397<br /><br /><b>2)</b> Chef <b>Tony Susi</b> and the <b><a href="http://www.caposouthboston.com/">Capo</a></b> team introduce the <b>Capo Gelato Stand</b> to West Broadway in South Boston. Inspired by the traditional Italian gelateria, the Capo Gelato Stand features an outdoor cart with over a dozen flavors of both gelato and sorbet from locally owned and operated <b>Giovanna Gelato</b>. The rotating flavors are made in small batches with premium ingredients, and include a mix of Italian classics as well as some custom flavors. <br /><br /><b>Sample gelato list</b> includes: chocolate, espresso, Nutella, pistachio, salted caramel, straciatella, strawberry, vanilla, amaretto, cannoli, coconut, tiramisu.<br /><b>Sample sorbet list</b> includes: blood orange, lemon, mango, raspberry, blackberry, passion fruit, peach, pineapple.<br /><br />Gelato and sorbet are available in two sizes, small ($3.25) or large ($4.75) and can be customized with toppings ($.50 each), including: chocolate tuile, espresso crumble, broken cannoli shells, amarena cherries and strawberry jam. <br /><br />Enjoy the frozen treat on-the-go or in Capo’s café, located inside Capo restaurant, adjacent to the dining room. The Capo Gelato will be available this summer Thursday – Sunday from noon – 7:00 p.m. (weather permitting), and also available as dessert for dinner guests.<br /><b><br /></b><b>3)</b> Executive Chef <b>Josue Louis</b> and Head Sommelier <b>Todd Lipman</b> of <b><a href="http://www.bistrodumidi.com/">Bistro du Midi</a></b> celebrate the start to summer with <b>Bubbles on the Half Shell</b>. Summer afternoons just got a little sweeter with the launch of Bubbles on the Half Shell at The Bar at Bistro du Midi. Every weekday from 4-6 PM, guests can enjoy $1 East Coast oysters with a champagne mignonette and explore Sommelier Todd Lipman’s favorite champagne, prosecco and sparkling cocktail selections.<br /><br /><b>Suggested Bubbles:&nbsp;</b><br />--Nino Fanco, Rustico, Prosecco $14/glass, $55/bottle<br />--Pol Roger, Reserve Brut $29/glass, $125/bottle<br />--Gosset, Excellence Brut, $70/half bottle<br />--Ruinart, Blanc de Blancs Brut $145/half bottle<br />--Aubry, Premier Cru Brut $115/bottle<br /><br /><b>Sparkling Cocktails</b><br />--Champagne Cocktail Provencal $14 (Scrappy’s lavender &amp; grapefruit bitters, muddled sugar cube)<br />--French 75 $14<br />--Cucumber Sureau $13 (Pearl cucumber vodka, St. Germain, fresh lemon &amp; lime juice, sea salt, soda)<br /><br /><b>4)</b> <b><a href="http://www.coppersmithboston.com/">Coppersmith</a></b>, South Boston’s vintage-industrial restaurant, along with Executive Chef <b>Jason Heard</b>, are firing up the smokers for the summer and introducing <b>Weekly Whole Hog Roasts</b> to celebrate the season of outdoor cooking. <br /><br />Having started on Wednesday June 28, and continuing throughout the summer until Wednesday August 16, Chef Heard will tap into his southern roots and barbeque expertise to roast, smoke and offer an array of globally-influenced flavors from Latin to Asian and everything in-between. Weekly Whole Hog Roasts, using locally sourced meat, will not only have a unique theme, but will also be served with traditional side dishes that complement the theme that week. The bar will accompany the weekly roasts with cocktail specials that enhance each theme in a refreshing way. <br /><br />The weekly roasts will be offered as a dinner special for $24 per person from 5pm-10pm or while it lasts. <br /><br />Themes are as follows: <br />Wednesday, June 28th - Latin <br />Wednesday, July 5th - Southern<br />Wednesday, July 12th - Korean<br />Wednesday, July 19th - Chinese<br />Wednesday, July 26th - Jamaican<br />Wednesday, August 2nd - Spanish<br />Wednesday, August 9th - Tex Mex<br />Wednesday, August 16th - Hawaiian<br /><br />Reservations are highly recommended. To book a reservation or for more information, please visit www.coppersmithboston.com. <br /><br /><b>5)</b> <b><a href="https://www.puritancambridge.com/">Puritan &amp; Co.</a></b> Chef/Owner <b>Will Gilson</b>, Sommelier <b>Peter Nelson</b> and the restaurant’s talented team will soon offer guests an expanded wine list of Riesling varietals. Riesling can be polarizing, especially if the wine is sweet. Puritan &amp; Co. invites wine novices and aficionados alike to reacquaint themselves with the varietal as it rolls out its new "<b>Summer of Riesling</b>" wine list. <br /><br />Carefully curated by Sommelier Peter Nelson, Puritan's "Summer of Riesling" wine list, starting on July 1, will be added to Puritan's current wine list this Saturday. The list will feature primarily dry wines, most with highly expressive fruit character, and even an option made without added sulphur, <b>Binner</b>. The internationally sourced wines will hail from Germany, France, Austria, Italy, California, New York and Oregon. <br /><br />The list will be separated into two categories- one featuring 7 more affordably priced, approachable bottles and the “$100 Club”- a selection of 5 wines that regularly cost up to $180, but are available for Puritan guests for only $100 each. <br /><br />To make reservations, please call 617-615-6195<br /><br /><b>6)</b> Boston’s sister restaurants <b><a href="http://www.beatbrasserie.com/#sthash.DgUL65lT.MjM2OOWM.dpbs">Beat Brasserie</a></b> and <b><a href="http://www.beehiveboston.com/">The Beehive</a></b> are giving guests the chance to give back, as they support the <b><a href="http://theblackdonkeyproject.com/">Black Donkey Project</a></b> and the <b><a href="http://www.pmc.org/">2017 Pan-Mass Challenge</a></b> (PMC) with a portion of sales of each bottle of <b>Via Ottimista’s 2013 Nebbiolo </b>wine going to life-saving cancer research, now through August 5. <br /><br />Sold at both Beat Brassierie and The Beehive this summer, Via Ottimista will be available by the bottle, for $45, and a portion of sales from each bottle will be donated to help fight pediatric cancer, in support of the Black Donkey Project, an organization created to better the community and support efforts to cure pediatric cancer. Each bottle is created with grapes from <b>Bee Sweet Vineyard</b> in <b>Edna Valley, California</b>, and flavor notes on the wine include aromas of violet, rose, tea and a lightly savory taste, making Via Ottismista the perfect bottle for any wine lover to pair with Beat and Beehive’s creative seasonal cuisine. <br /><br />A portion of the proceeds from each bottle will go directly to the PMC, a race that raises money for life-saving cancer research and treatment at Dana-Farber Cancer Institute. This charitable promotion will be available at each restaurant from now until the day of the race on Saturday, August 5. <br /><br />http://passionatefoodie.blogspot.com/2017/06/thursday-sips-nibbles_29.htmlnoreply@blogger.com (Richard Auffrey)0